Currant Jelly Glazed Pork Roast
Indulge in the irresistible flavors of this Currant Jelly Glazed Pork Roast, a show-stopping centerpiece for any dinner table. This recipe features a tender, juicy pork loin roast seasoned to perfection with a simple rub of salt, pepper, and garlic powder, then seared to a golden crust. The star of the dish is a luscious glaze made from sweet red currant jelly, tangy Dijon mustard, apple cider vinegar, and a hint of thyme, creating a perfect balance of sweet and savory. Roasted to perfection in the oven, this dish achieves mouthwatering caramelization as the glaze bakes into the meat. With just 15 minutes of prep time and a comforting, gourmet appeal, this pork roast is a must-try for family gatherings or holiday feasts. Serve it with roasted vegetables or creamy mashed potatoes to complete the ultimate dining experience.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 1 cup Red currant jelly
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Thyme leaves, fresh or dried
Instructions
Preheat your oven to 350°F (175°C).
Pat the pork loin roast dry with paper towels and season it evenly with salt, ground black pepper, and garlic powder.
In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the pork roast on all sides until it is golden brown, about 2-3 minutes per side.
Remove the skillet from heat and set the roast aside temporarily.
In a small saucepan over medium-low heat, combine red currant jelly, Dijon mustard, apple cider vinegar, and thyme leaves. Stir continuously until the jelly is melted and the mixture becomes smooth. This should take about 3-4 minutes.
Brush a generous amount of the currant jelly glaze over the seared pork roast, reserving about half of the glaze for later use.
Transfer the skillet or roasting pan to the preheated oven and roast the pork for approximately 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
About 10 minutes before the roast is done, remove it from the oven, brush on the remaining glaze, and return it to the oven to finish cooking.
Once the pork has reached the proper internal temperature, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute and ensures a moist roast.
Slice the pork roast into thick pieces and serve warm. Pair with your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 23.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 741 mg | 16% | |
*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.
