Marinated Pork Roast With Black Current Jelly Sauce Food

MARINATED PORK ROAST WITH BLACK CURRENT JELLY SAUCE

Steps:

• Place meat in plastic bag. Mix soy sauce, sherry, garlic, mustard, ginger and thyme and pour over meat. Marinade for 5 hrs or over night. Remove from plastic bag and place meat in a roasting pan pour marinade over meat. Preheat oven to 325. Roast uncovered for 2 1/2 - 3 hours, basting frequently. To make sauce, combine jelly, soy sauce and sherry and heat for about 2 minutes. Remove roast and let rest before carving. Arrange sliced meat on platter and pour sauce over, serve remaining sauce with meat.

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

MARINATED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.

PORK LOIN WITH CURRANT SAUCE

Steps:

• In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.

BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
• Season the pork with salt and pepper.
• In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
• Place meat in a shallow baking dish and pour the sauce over the meat.
• Sprinkle with rosemary.
• Bake for about 25 minutes until the pork is slightly pink or longer for well done.
• Slice and serve on a platter garnished with rosemary sprigs.