Fruity Roast Pork with Fruity Port Sauce
Elevate your dinner table with this show-stopping Fruity Roast Pork with Fruity Port Sauce, a perfect harmony of savory and sweet flavors. This recipe features a succulent boneless pork loin, seasoned with aromatic rosemary, thyme, and garlic, then roasted to perfection alongside tender red apples, juicy pears, and caramelized red onion. The pièce de résistance is the rich, velvety port sauce, made with a blend of port wine, chicken stock, and red currant jelly, thickened to a glossy finish. With its balance of juicy roast fruit and a luscious wine-infused sauce, this dish is ideal for festive gatherings or special Sunday roasts. Serve it as a centerpiece with your favorite sides and savor each flavorful bite. Keywords: roast pork, fruity port sauce, festive dinner, pork loin recipe, roasted fruits.
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Recipe Information
Ingredients
- 1.5 kg boneless pork loin
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme, finely chopped
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
- 3 red apples, cored and quartered
- 3 pears, cored and quartered
- 1 red onion, quartered
- 150 ml dry white wine
- 200 ml port wine
- 250 ml chicken stock
- 3 tbsp red currant jelly
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 180°C (350°F).
Pat the pork loin dry with paper towels and rub it all over with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
Place the pork loin in a roasting pan and arrange the apple, pear, and red onion quarters around the meat.
Pour the white wine into the bottom of the roasting pan to add moisture during cooking.
Roast the pork in the preheated oven for approximately 1 hour and 45 minutes, or until the internal temperature reaches 63°C (145°F) on a meat thermometer. Baste the pork and fruit with the pan juices every 30 minutes.
Once the pork is cooked, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for 15 minutes.
While the pork rests, make the port sauce. In a saucepan, combine the port wine, chicken stock, and red currant jelly. Bring to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually stir the slurry into the simmering sauce and cook until it thickens, about 3-4 minutes.
Taste the sauce and adjust seasoning with salt and pepper, if necessary.
Carve the pork into thick slices and arrange them on a serving platter. Surround the pork with the roasted fruit and onions.
Drizzle some port sauce over the pork and roasted fruit, and serve the remaining sauce on the side.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.6 g | 310% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 116.6 g | ||
| Protein | 417.7 g | 835% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7725 mg | 164% | |
*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.
