Best 8 Roasted Pork Loin With Cardamom Currant Jelly Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Roasted pork loin is a classic dish that is perfect for any occasion. The tender and juicy pork is complemented by a flavorful cardamom currant jelly sauce, making it a truly special dish. This article will guide you through the process of creating this delicious meal, from selecting the best cut of pork loin to preparing the cardamom currant jelly sauce. With simple instructions and helpful tips, you'll be able to impress your family and friends with this mouthwatering dish.

Let's cook with our recipes!

PORK LOIN WITH CURRANT SAUCE



Pork Loin with Currant Sauce image

I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 10 servings.

Number Of Ingredients 11

3/4 cup sherry or apple juice
3/4 cup reduced-sodium soy sauce
6 garlic cloves, minced
4 teaspoons ground mustard
1-1/2 teaspoons ground ginger
1-1/2 teaspoons dried thyme
1 bone-in pork loin roast (5 pounds)
SAUCE:
2/3 cup currant jelly
1 tablespoon sherry or apple juice
1-1/2 teaspoons reduced-sodium soy sauce

Steps:

  • In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE



Stuffed Tenderloin Roast with Currant Sauce image

This is a recipe that comes from lots of trying and tweaking. My husband and 4 children love this savory tender meat with the sweet sauce drizzled over it. It's elegant and pretty enough for a dinner party, but not a lot of work.

Provided by jakrum421

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

2 tablespoons butter
1 cup finely chopped mushrooms
½ teaspoon minced garlic
½ cup dry bread crumbs
½ cup crumbled blue cheese
¼ cup finely chopped pistachio nuts
¼ cup finely chopped dried cranberries
1 tablespoon dried parsley
½ teaspoon onion powder
¼ teaspoon seasoned salt
1 (2.5 pound) beef tenderloin
1 tablespoon olive oil
salt to taste
1 cup currant jelly
1 cup Merlot wine
½ cup beef broth
2 tablespoons butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
  • Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
  • Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
  • As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
  • Arrange beef slices onto a platter and drizzle with currant sauce to serve.

Nutrition Facts : Calories 578.8 calories, Carbohydrate 38.2 g, Cholesterol 96.9 mg, Fat 33.9 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 29.1 g

MARINATED PORK LOIN WITH CURRANT GINGER SAUCE



Marinated Pork Loin With Currant Ginger Sauce image

I collected some recipes using currant jelly and this is one of them. This only requires 4 hours to marinate.

Provided by Oolala

Categories     Pork

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup dry sherry
2 garlic cloves, minced
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon dried thyme, crushed
1 (3 -4 lb) pork loin
1 (10 ounce) jar currant jelly
2 tablespoons dry sherry
1 tablespoon soy sauce

Steps:

  • Place pork loin in a large zip top plastic bag and add the marinade ingredients. Close bag tight and move it and shake it to blend and coat pork well. Marinate at least 4 hours in the refrigerator, turning occasionally.
  • When ready to cook, remove meat from marinade, reserving marinade to baste.
  • Preheat oven to 325 and place pork in a heat proof shallow pan or dish and roast uncovered for 20-25 minutes per pound or until a meat thermometer registers 155 Degrees F. Baste with the marinade after about 30-45 minutes and discard the rest of the marinade.
  • Meanwhile, make sauce to serve the roast with by melting the jelly, soy sauce and the sherry in a saucepan over medium heat and simmer about 2 minutes; stirring occasionally.

Nutrition Facts : Calories 734.4, Fat 32.4, SaturatedFat 11.1, Cholesterol 136.1, Sodium 1624.1, Carbohydrate 38.9, Fiber 1.1, Sugar 25.5, Protein 48.7

JUICY HERBED PORK LOIN WITH CURRANT SAUCE



Juicy Herbed Pork Loin With Currant Sauce image

This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!

Provided by Kibbie

Categories     Pork

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Steps:

  • Pork Loin Directions-------------.
  • Set oven to 475 degrees.
  • Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
  • Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
  • Spread all over pork loin, roll the loin in chopped parsley.
  • Cover with plastic wrap and let rest in refrigerator for at least one hour.
  • Place on rack in shallow roasting pan.
  • Roast in 475 degree oven for exactly 30 minutes.
  • Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
  • (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
  • As the loin is resting, turn oven temperature down to 325 degrees.
  • After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
  • 30- 45 minutes, or until the internal temperature reaches 145 degrees.
  • Do not overcook!
  • Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
  • (150-155 degrees) While the loin is resting, begin the currant sauce.
  • Currant Sauce Directions-------------.
  • Over medium heat, melt jam.
  • Whisk in mustard, vinegar, and salt and pepper until smooth.
  • Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4

CURRANT JELLY GLAZED PORK ROAST



Currant Jelly Glazed Pork Roast image

A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time.

Provided by HeatherFeather

Categories     Pork

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 lbs rolled boneless pork loin roast, tied
1 (10 ounce) jar currant jelly (red or black)
1/3 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dried ginger

Steps:

  • Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
  • Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
  • Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
  • Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
  • During the last 30 minutes of cooking time, brush meat with the glaze.

Nutrition Facts : Calories 681.8, Fat 25.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 168.2, Carbohydrate 47.3, Fiber 0.5, Sugar 29, Protein 64.7

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE



Roasted Pork Tenderloin With Balsamic-Red Currant Sauce image

Simple to prepare yet elegant and full of flavor. The sauce is sweet and tangy and the pork is tender and juicy. You can substitute the red currant jelly with any of your favorite flavors such as strawberry, cherry, blueberry, etc. You can even substitute with leftover cranberry sauce.

Provided by Cooking Creation

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon rosemary
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon dried marjoram
1/8 teaspoon fresh ground black pepper
reserved pan dripping
1 tablespoon butter
1/2 cup chicken broth
1/4 cup red currant jelly, to taste
1 1/2 tablespoons balsamic vinegar
1 teaspoon orange zest
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon rosemary
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
  • Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
  • Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
  • Slice the pork tenderloin. Pour the sauce over all.
  • Enjoy!

BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON



Baked Pork Tenderloin With Currant Jelly and Dijon image

Make and share this Baked Pork Tenderloin With Currant Jelly and Dijon recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 pork tenderloin
3 -4 tablespoons unsalted butter
salt, to taste
pepper, to taste
1 teaspoon dried rosemary
1/2 cup currant jelly
1/4 cup Dijon mustard
rosemary sprig, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
  • Season the pork with salt and pepper.
  • In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
  • Place meat in a shallow baking dish and pour the sauce over the meat.
  • Sprinkle with rosemary.
  • Bake for about 25 minutes until the pork is slightly pink or longer for well done.
  • Slice and serve on a platter garnished with rosemary sprigs.

Nutrition Facts : Calories 132.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 125.9, Carbohydrate 20.5, Fiber 0.7, Sugar 14.6, Protein 0.5

ROASTED SPICED PORK LOIN WITH ROOT VEGETABLES



Roasted Spiced Pork Loin with Root Vegetables image

Categories     Herb     Pork     Potato     Vegetable     Roast     Rosemary     Carrot     Parsnip     White Wine     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 24

For sauce
6 bacon slices, cut in half
6 cups canned low-salt chicken broth
1 1/2 cups dry white wine
1/2 cup red currant jelly
1 1/4 teaspoons minced fresh rosemary
3 tablespoons unsalted butter
For pork
A mortar and pestle or even a coffee grinder can be used to grind the spices.
2 teaspoons cumin seeds
2 teaspoons coarse salt
1 teaspoon black peppercorns
1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)
1 4- to 4 1/4-pound center-cut boneless pork loin (about
1 tablespoon olive oil
For roasting
2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
8 large shallots, peeled, halved
8 large garlic cloves, peeled
3 large fresh rosemary sprigs
6 tablespoons olive oil
8 medium beets, peeled, cut into 1-inch wedges

Steps:

  • Make sauce:
  • Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare pork:
  • Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.
  • For roasting:
  • Position racks in center and bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.
  • Place beets in small roasting pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.
  • Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.
  • Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

Tips and Conclusion

Tips:

  • To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
  • If you don't have cardamom seeds, you can substitute 1 teaspoon of ground cardamom.
  • For a sweeter sauce, add an extra tablespoon of honey or sugar.
  • If you don't have currant jelly, you can substitute another type of fruit jelly, such as apple or orange.
  • Serve the roasted pork loin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This roasted pork loin with cardamom-currant jelly sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The pork loin is tender and juicy, and the sauce is sweet and tangy with a hint of cardamom flavor. The combination of flavors is sure to please everyone at the table.

Related Topics