Roast Pork with Currant Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Our Test Kitchen perked up a plain pork roast by marinating it in fruit juices and a handful of exotic spices. Served with a red currant sauce, the pork slices are mouthwatering and tender. Ingredients:
1-1/2 cups orange juice |
1/4 cup lemon juice |
2 teaspoons minced fresh gingerroot |
2 teaspoons minced garlic, divided |
1 teaspoon dried oregano |
1 teaspoon ground cinnamon |
1/2 teaspoon ground coriander |
1 boneless pork loin roast (2 pounds) |
1 small onion, sliced |
1 shallot, chopped |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup reduced-sodium chicken broth |
1/2 cup red currant jelly |
Directions:
1. In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
2. Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350° for 1 hour or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
3. In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 6 servings.
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