Roasted Pork Loin with Cardamom-Currant Jelly Sauce

Name: Roasted Pork Loin with Cardamom-Currant Jelly Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 cardamom pods; 12 juniper berries; 1/2 navel orange, peeled, cut into pieces; 1/2 cup dry red wine; 1/2 cup olive oil; 3 whole cloves; 3 cinnamon sticks, broken into pieces; 3 bay leaves; 1 teaspoon salt; 1/2 teaspoon whole black peppercorns; 1 6-pound center-cut pork rib roast with 8 to 10 bones; 1 teaspoon ground cardamom; 3 tablespoons olive oil; 2 cups dry red wine; 1 1/2 cups pitted prunes (about 10 ounces); 3/4 cup prune juice; 1/2 cup brandy; 3 cinnamon sticks; 3 bay leaves; 1/2 cup red currant jelly

Servings: persons

12 cardamom pods
12 juniper berries
1/2 navel orange, peeled, cut into pieces
1/2 cup dry red wine
1/2 cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 1/2 cups pitted prunes (about 10 ounces)
3/4 cup prune juice
1/2 cup brandy
3 cinnamon sticks
3 bay leaves
1/2 cup red currant jelly

1
Combine first 10 ingredients in blender.
2
Blend until spices are finely ground, about 2 minutes.
3
Place pork in large glass baking dish.
4
Pour marinade over pork; turn to coat.
5
Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
6
Preheat oven to 350F.
7
Scrape marinade from pork.
8
Pat pork dry with paper towels.
9
Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper.
10
Heat oil in large roasting pan set over 2 burners on medium heat.
11
Add pork and cook until brown, turning occasionally, about 4 minutes.
12
Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan.
13
Transfer to oven.
14
Roast uncovered until meat thermometer inserted into thickest part of pork registers 160F, basting often with pan juices, about 1 hour 30 minutes.
15
Transfer pork and prunes to platter.
16
Tent with foil.
17
Strain pan juices into large glass measuring cup.
18
Spoon 4 tablespoons fat off top of pan juices.
19
Pour pan juices into heavy small saucepan.
20
Add jelly and remaining 1/2 teaspoon cardamom.
21
Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes.
22
Season sauce to taste with salt and pepper.
23
Serve pork with sauce.

802

kcal

Calories

Fat

123

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 12 cardamom pods, 12 juniper berries, 1/2 navel orange, peeled, cut into pieces, 1/2 cup dry red wine, and more.

Yes, Roasted Pork Loin with Cardamom-Currant Jelly Sauce falls under the Meat & Poultry 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!