Roast Pork With Currant Sauce Recipe

Name: Roast Pork With Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups orange juice; 1/4 cup lemon juice; 2 teaspoons minced fresh gingerroot; 2 teaspoons minced garlic, divided; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1 boneless pork loin roast (2 pounds); 1 small onion, sliced; 1 shallot, chopped; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1/2 cup reduced-sodium chicken broth; 1/2 cup red currant jelly

Servings: persons

1-1/2 cups orange juice
1/4 cup lemon juice
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 boneless pork loin roast (2 pounds)
1 small onion, sliced
1 shallot, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup red currant jelly

1
In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
2
Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350u00b0 for 1 hour or until a thermometer reads 160u00b0. Let stand for 10 minutes before slicing.
3
In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cups orange juice, 1/4 cup lemon juice, 2 teaspoons minced fresh gingerroot, 2 teaspoons minced garlic, divided, and more.

Yes, Roast Pork With Currant Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork With Currant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions