Currant Glazed Pork Roast
Elevate your dinner table with this Currant Glazed Pork Roast—a perfect centerpiece for any special occasion or weeknight treat. This dish starts with a tender, juicy boneless pork loin roast, seared to golden perfection and infused with the aromatic flavors of garlic and thyme. The star of the show is the glossy black currant glaze, made with black currant jelly, a touch of red wine vinegar, Dijon mustard, and chicken broth, creating a beautifully balanced combination of sweet and tangy notes. As the roast bakes in the oven, it's basted regularly with the luscious glaze, ensuring every bite bursts with flavor. Simple to prepare yet stunning in presentation—complete the dish with optional fresh rosemary sprigs for a gourmet touch. Perfect for feeding a crowd, this recipe delivers restaurant-quality results while keeping your prep minimal.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 teaspoons dried thyme
- 1.5 cups black currant jelly
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 0.5 cups chicken broth
- 2 units fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels. Season evenly with salt and black pepper.
In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Add minced garlic and dried thyme to the skillet. Stir gently for 1 minute, allowing the garlic to become fragrant without burning.
In a small saucepan, combine the black currant jelly, red wine vinegar, Dijon mustard, and chicken broth. Heat over medium heat, stirring occasionally, until the mixture is smooth and begins to simmer.
Brush half of the currant glaze generously over the seared pork roast. Reserve the other half for basting later.
Transfer the skillet or roasting pan to the preheated oven. Roast the pork for approximately 80-90 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Every 20 minutes, baste the pork with the reserved currant glaze to ensure it remains moist and flavorful.
Once cooked, remove the pork from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
Slice the pork roast and arrange on a serving platter. Optionally, garnish with fresh rosemary sprigs for an elegant presentation.
Serve warm with additional glaze drizzled over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3805 mg | 165% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 178.9 g | ||
| Protein | 369.9 g | 740% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 305 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6135 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
