Juicy Herbed Pork Loin With Currant Sauce

  • Prep Time: 1 hrs 10 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 8-10

    • About This Recipe

    “This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was “on sale”), I panicked! I didn’t have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will “wow” your family!”

    Ingredients

    Pork Loin Ingredients

  • 1 (3lb)pork loin
  • 3teaspoonsDijon mustard
  • 3teaspoonsthyme
  • 1 1/2 teaspoonssavory
  • 1 1/2 teaspoonsmarjoram
  • 1 1/2 teaspoonssalt
  • 1/2 teaspoonfreshly ground black pepper
  • 1cupfresh parsley, chopped fine
  • 3clovespeeled garlic

    • Currant Sauce Ingredients

  • 1cup red currant jelly or 1cupblack currant jelly
  • 3teaspoonsDijon mustard
  • 3teaspoonsred wine vinegar
  • salt and pepper

    • Directions

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

    • Reviews

  • “I’m giving this 5 stars for technique…a method I never would have thought of.Made this tonight and it was THE best pork I have ever prepared.I made certain modifications in the rub (used savory and sage and no mustard) and reduced time and temp because my pork roast was only 2#.But I cooked for 25 min at 450, let rest for 25 min, then roasted again for about 25 minutes or until an internal temp of 140 — not even pink for all of those concerned — but SO juicy even after resting perhaps 30 minutes.Next time I will take it out 5-10 minutes sooner.The currant sauce was just the right touch (tho I had to use half orange marmalade as my currant jelly was nearly gone.While it was resting I roasted chunks of butternut squash and onions tossed with olive oil at 350, reduced to 325 when I put the roast back in.Also served with stir fried rainbow swiss chard but any substantial greens would do and be a great counterpoint to this. THANK YOU for sharing your technique; I’ll never cook a pork roast another way!”

  • “My family really enjoyed this. The pork was very juicy. Even though I followed the recipe the loin was undercooked and required more cooking time than was listed. No big deal.”

  • “I’m calling this my “triple header” review! Since I had a small 1 lb pork tenderloin, I used Jjortikka’s (recipe #5408) for the rub & cooking instructions with my own Currant Jelly (recipe #95816) to make your sauce. It was absolutely delicious!”

  • “Spectacular and very impressive.I originally wanted to make a currant glazed pork loin recipe because I had a pork loin and frozen currants in my freezer.I assumed I could find a recipe that used fresh or frozen currents, as opposed to jelly, but I couldn’t find any.So, I chose this recipe and I made my own currant jelly by simmering about 2 cups of currants until they burst.Then I smashed them up and strained them overnight through a sieve.The next day, I took the juice (about 2/4 cups) and mixed with about a cup of sugar.Boiled it until it gelled (about 15 minutes.)It sounds like a lot of extra work, but it was simple and I think it tasted better than store bought jelly.The directions to your recipe were easy to follow and the outcome was a hit amongst my dinner party.Thank you very much!”

  • “This was great!Everyone loved it.Good taste and not real difficult to make.Very good dish for company.”

    •