Juicy Herbed Pork Loin with Currant Sauce
Elevate your dinner table with this succulent Juicy Herbed Pork Loin with Currant Sauce, a perfect blend of savory herbs and sweet tangy glaze. Rubbed with a fragrant mixture of fresh rosemary, thyme, parsley, garlic, and olive oil, the pork loin is seared to golden perfection and roasted to juicy tenderness. The accompanying currant sauce—crafted from red currant jelly, balsamic vinegar, and a hint of butter—adds a luscious, glossy finish with just the right balance of sweetness and acidity. This elegant yet approachable dish is ideal for holidays, dinner parties, or a gourmet weeknight meal. Ready in just over an hour, this recipe pairs beautifully with roasted vegetables or creamy mashed potatoes, making it a must-try for fans of easy, flavorful pork recipes.
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Recipe Information
Ingredients
- 2 lbs pork loin
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 1.5 tsp salt
- 1 tsp black pepper, freshly ground
- 0.5 cup white wine or chicken broth
- 0.5 cup red currant jelly
- 2 tbsp balsamic vinegar
- 1 tbsp unsalted butter
- 1 tsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and set it aside on a cutting board.
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mix well to form an herbed paste.
Rub the herbed paste generously all over the pork loin, ensuring it’s evenly coated.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork loin for 2-3 minutes on each side until browned.
Remove the skillet from heat and pour the white wine or chicken broth into the skillet to deglaze it, scraping up any browned bits for extra flavor.
Transfer the skillet with the pork loin to the preheated oven. Roast for 40-45 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, prepare the currant sauce. In a small saucepan over medium heat, combine red currant jelly, balsamic vinegar, and unsalted butter. Stir until the jelly melts and the mixture is smooth.
In a small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly, until the sauce thickens. Remove the sauce from heat and set aside.
Once the pork has finished roasting, remove it from the oven, tent it with foil, and let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork loin into even pieces and serve drizzled with the warm currant sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 4155 mg | 181% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 65.5 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4194 mg | 89% | |
*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.
