-
1
Pork Loin Directions-------------.
-
2
Set oven to 475 degrees.
-
3
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.
-
4
Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
-
5
Spread all over pork loin, roll the loin in chopped parsley.
-
6
Cover with plastic wrap and let rest in refrigerator for at least one hour.
-
7
Place on rack in shallow roasting pan.
-
8
Roast in 475 degree oven for exactly 30 minutes.
-
9
Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
-
10
(This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
-
11
As the loin is resting, turn oven temperature down to 325 degrees.
-
12
After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
-
13
30- 45 minutes, or until the internal temperature reaches 145 degrees.
-
14
Do not overcook!
-
15
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.
-
16
(150-155 degrees) While the loin is resting, begin the currant sauce.
-
17
Currant Sauce Directions-------------.
-
18
Over medium heat, melt jam.
-
19
Whisk in mustard, vinegar, and salt and pepper until smooth.
-
20
Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
-
21
Enjoy!
