ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE
Steps:
- For pork:
- Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
- For sauce:
- Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
- Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
- Serve pork with sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Joseph Funmi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pork loin was incredibly tender and flavorful.
Kayal Jahini
[email protected]I'm not a fan of cardamom, so I omitted it from the recipe. The sauce was still delicious.
Roma Soganan
[email protected]This recipe is a great way to use up leftover pork loin. I made it into sandwiches and they were delicious.
Jennifer Bittinger
[email protected]I'm a vegetarian, but I still enjoyed the sauce from this recipe. I served it over roasted vegetables.
HalimaTheBossQueen_ke
[email protected]I'm allergic to pork, so I made this recipe with chicken instead. It turned out great!
Vanessa Duiker
[email protected]This recipe is way too complicated. I ended up just roasting the pork loin plain and it was still delicious.
Maria Ikjian
[email protected]I think this recipe would be even better with a different type of jelly. Maybe apricot or orange marmalade.
DIeen Dlen
[email protected]I'm not sure what I did wrong, but my sauce didn't turn out right. The pork was still good though.
Gillian Clark
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Leon Rahman
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. Thanks for sharing!
Sshamishami55 Shami
[email protected]I'm not a big fan of pork, but this dish changed my mind. The sauce is incredible.
Sana Shaikh
[email protected]This recipe is a keeper! It's easy to follow and the results are impressive.
Gizzy Puta
[email protected]I love the combination of flavors in this dish. The cardamom and currant jelly complement each other perfectly.
Mubashir Iqbal
[email protected]The pork loin was cooked to perfection, and the sauce was delicious. I will definitely be making this again.
Mujeeb Khalil
[email protected]This roasted pork loin turned out amazing! The cardamom-currant jelly sauce added a wonderful depth of flavor to the pork. It was a hit with my family and friends.