Marinated Pork Loin with Currant Ginger Sauce
Elevate your dinner table with this sophisticated Marinated Pork Loin with Currant Ginger Sauce—a recipe that marries tender, juicy pork with a vibrant and glossy sauce. The pork is infused with a flavorful marinade featuring soy sauce, honey, garlic, and fresh ginger, creating a savory-sweet base that pairs beautifully with the tangy warmth of the red currant and ginger glaze. Roasted to perfection and basted for extra moisture, this dish is finished with a thickened sauce that blends chicken broth, red currant jelly, and apple cider vinegar into a stunning accompaniment. Ideal for holidays or special occasions, this dish not only impresses with its bold flavors but also offers an elegant presentation when garnished with fresh parsley. Perfectly balanced and easy to prepare, this recipe is a must-try for lovers of gourmet flavors and creative pork dishes.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Dried thyme
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 cup Chicken or vegetable broth
- 0.5 cup Red currant jelly
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, dried thyme, black pepper, and salt to make the marinade.
Place the pork loin in a large, resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C). Remove the pork loin from the marinade, allowing any excess to drip off, and place it in a roasting pan. Reserve the remaining marinade for later use.
Roast the pork loin in the preheated oven for 40–45 minutes or until it reaches an internal temperature of 145°F (63°C). Baste with the reserved marinade halfway through cooking.
While the pork is roasting, prepare the currant ginger sauce. In a saucepan over medium heat, combine the chicken or vegetable broth, red currant jelly, apple cider vinegar, and grated ginger. Stir until the jelly has melted and the mixture is smooth.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the saucepan and cook for 2–3 minutes or until the sauce has thickened. Remove from heat and set aside.
Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the sliced pork loin drizzled with the currant ginger sauce. Garnish with fresh parsley for an extra touch of color and flavor.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 17.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 747 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.
