Currantglazedporkroast Recipes

GLAZED PORK ROAST (PIECZONY SCHAB)

Steps:

• Preheat oven to 350°F.
• Rub salt and pepper into pork; press cloves into pork at equal intervals. Place pork, fat-side up, on a rack in a roasting pan. Roast in center of oven 1-1/2 hours, turning occasionally.
• Prepare applesauce while roast is in oven: In a medium saucepan, combine apples, sugar, cinnamon stick, lemon juice and water. Cook over medium heat 10 minutes. Remove cinnamon stick. Press mixture through a sieve or puree in a blender or food processor. Set aside to cool.
• Remove roast from oven. Coat pork generously with applesauce; return to oven. Without turning again, roast 30 minutes longer. Applesauce will form a golden-brown glaze over pork. Turn off oven; leave roast in oven 10 minutes longer.
• Carve pork into thick slices. Serve with additional applesauce.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• 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!

PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
• Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
• Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
• Press open then evenly divide and spread the walnut mixture down the center.
• Pull pork together, then secure with skewers, or tie with cooking string.
• In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
• Place the pork seam-side down in the baking pan.
• At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
• Bake for about 1 hour or until the internal temperature reaches 170 degrees.
• Remove from oven and allow to rest while preparing the glaze.
• For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
• Slice the pork into about 1/2-inch slices.
• Arrange 2-3 pieces per plate.
• Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
• Delicious!

CURRANT GLAZED PORK ROAST

Steps:

• Preheat oven to 325º.
• Pierce top of roast serveal times with a flork and place on a rack in a shallow roasting pan.
• Roast 1 hour and 45 minutes or until meat reaches 160º.
• Combine next 5 ingredients in a bowl.
• Brush pork with mixture every 10 minutes during last 30 minutes of cooking time.
• Remove roast to a serving platter and let stand at least 10 minutes.
• Pour water into roasting pan, stirring to combine with pan drippings.
• Bring to a boil over high heat.
• Slice roast and serve with pan drippings.

CURRANT GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees.
• In small bowl combine jelly and vinegar, set aside.
• Rub tenderloin with olive oil, season with salt and pepper.
• Place on rack in shallow roasting pan, roast 20 minutes.
• Spoon some jelly-vinegar glaze over tenderloin.
• Roast until meat thermometer inserted in center of tenderloin registers 160 degrees.
• Remove from oven, spoon with remaining glaze and cover with foil.
• Let stand 15 minutes before slicing.
• NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.

GLAZED PORK ROAST

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

CURRANT JELLY GLAZED PORK ROAST

Steps:

• Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
• Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170°F.
• Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
• Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
• During the last 30 minutes of cooking time, brush meat with the glaze.