Currant Jelly Glazed Pork Roast Recipes

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CURRANT GLAZED PORK ROAST



Currant Glazed Pork Roast image

Make and share this Currant Glazed Pork Roast recipe from Food.com.

Provided by Charmie777

Categories     Pork

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 7

6 lbs boneless pork roast
1 cup teriyaki marinade
1/4 cup red currant jelly
2 tablespoons dry sherry
2 teaspoons fresh ginger, grated
1/4 teaspoon ground cloves
1 cup water

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.

Nutrition Facts : Calories 778.1, Fat 32.1, SaturatedFat 11.6, Cholesterol 292.4, Sodium 1575.2, Carbohydrate 13.7, Fiber 0.2, Sugar 10.2, Protein 99.1

CURRANT JELLY GLAZED PORK ROAST



Currant Jelly Glazed Pork Roast image

A recipe I found in a community cookbook put out by the Fort Polk OWC called "Bloom Where you are Planted." Simple recipe - you just throw the meat in the oven and let it cook, stirring up a simple glaze to brush on at the end of the cooking time.

Provided by HeatherFeather

Categories     Pork

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 -6 lbs rolled boneless pork loin roast, tied
1 (10 ounce) jar currant jelly (red or black)
1/3 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon dried ginger

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.

Nutrition Facts : Calories 681.8, Fat 25.3, SaturatedFat 4.8, Cholesterol 193.5, Sodium 168.2, Carbohydrate 47.3, Fiber 0.5, Sugar 29, Protein 64.7

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE



Roasted Pork Loin with Cardamom-Currant Jelly Sauce image

Categories     Blender     Fruit     Pork     Marinate     Roast     Christmas     Prune     Pork Tenderloin     Spice     Brandy     Red Wine     Winter     Cinnamon     Bon Appétit

Yield Serves 8

Number Of Ingredients 22

Pork
12 cardamom pods
12 juniper berries
1/2 navel orange, peeled, cut into pieces
1/2 cup dry red wine
1/2 cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
Sauce
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 1/2 cups pitted prunes (about 10 ounces)
3/4 cup prune juice
1/2 cup brandy
3 cinnamon sticks
3 bay leaves
1/2 cup red currant jelly

Steps:

  • For pork:
  • Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
  • For sauce:
  • Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
  • Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
  • Serve pork with sauce.

CURRANT GLAZED PORK TENDERLOIN



Currant Glazed Pork Tenderloin image

Simple recipe that is company worthy. Serve it with red cabbage and spaetzle or potato dumplings and your guests OR family's tastebuds will thank you. This meal is a wonderful melding of flavors.

Provided by axxo3846

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup red currant jelly or 1/3 cup black currant jelly
1 tablespoon Bavarian beer vinegar (I used cider vinegar)
1 (2 lb) pork tenderloin
1 tablespoon olive oil
salt
pepper

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.

Nutrition Facts : Calories 275.1, Fat 10.4, SaturatedFat 3.1, Cholesterol 99.8, Sodium 79.7, Carbohydrate 13, Fiber 0.2, Sugar 9.6, Protein 31.1

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