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Marinated Pork Roast with Currant Sauce

JACKIE HACKENBERG

"Flavorful boneless pork loin with a classical marinade. The currant sauce is a must for an elegant touch. Makes a great holiday or special occasion dinner."
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Ingredients

7 h servings 669 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
  4. To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 669 calories; 25.8 g fat; 37.5 g carbohydrates; 66.7 g protein; 194 mg cholesterol; 1645 mg sodium. Full nutrition

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Reviews

Read all reviews 50
  1. 54 Ratings

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Most helpful positive review

This recipe turned out WONDERFUL! The only thing I did different was to bake the roast for 10 minutes at 450 degrees, then turn the oven down to 325 and bake it until it got up to temperature. ...

Most helpful critical review

The pork was moist and tender but..... Usually, I only use pork tenderloins but decided to give this roast recipe a try. It did make a lot but even though this marinated overnight, the flavor d...

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This recipe turned out WONDERFUL! The only thing I did different was to bake the roast for 10 minutes at 450 degrees, then turn the oven down to 325 and bake it until it got up to temperature. ...

This was a great recipe to prepare in a clear plastic cooking bag. No need to baste, with juicy results! Shake a little flour inside the bag before baking, to prevent sticking. No fuss, and easy...

I should give this recipe 5 stars for the marinade alone. Marinated over night, it made the most delicious pork loin I’ve ever eaten. I made it last night for “Halloween” dinner and paired it wi...

Excellent! I made this last night for my husband, parents and grandmother. They all loved it. My mother and grandmother wanted copies of the recipes so that they can make it for upcoming holi...

I love to try different recipes. The first time I made this pork was probably two years ago. It is so incredibly awesome. I generally marinate it overnight and throw it in the slow cooker in ...

I halved this recipe and used with 5 small pork chops instead. I followed the directions exactly the same, except I baked the pork chops in some of the marinade mixture and only for 15-20 minut...

The taste was excellent and the pork came out very tender. It did come out a bit too salty for my taste so next time I will use lite soy sauce. I also had to occasionally add water to the pan wh...

Made this for yesterday (Sunday Dinner)... what a HUGE hit! Everyone just loved the sauce. I had to use Plum Jelly because my grocer was out of Currant Jelly... it still was wonderful. I bet ...

Wow! My first ever pork roast was a huge success thanks to this recipe. I used fresh ginger and fresh thyme. Used an oven bag (no need to baste) to decrease the cooking time and took the pork ou...