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Currant-Glazed Pork Loin




Source of Recipe


internet


Recipe Introduction


Serving suggestion: Serve with couscous mixed with sauteed mushrooms, green beans with a sprinkling of toasted almonds and a French baguette.



List of Ingredients




3-lb. boneless pork loin cut into two pieces lengthwise (freeze one piece for another time*)
2 tsp. vegetable oil
1 (10-oz.) jar currant jelly
1/2 onion, chopped
1/4 cup red wine vinegar
2 tsp. soy sauce
1 tsp. ground ginger
1/2 Tbsp. cornstarch
1 Tbsp. water


Recipe




Preheat oven to 400 degrees F. In large skillet heat oil over medium-high heat. Brown pork loin on all sides (about 5 minutes). Transfer to 9x 13 inch baking dish and put in preheated oven. Add chopped onion to skillet and cook over medium heat until tender. Add rest of ingredients except cornstarch. Stir. Mix cornstarch in small dish with water. Bring mixture in skillet to boil, add cornstarch and stir. Reduce heat and cook until mixture thickens. Glaze pork roast with sauce. Keep remaining sauce warm to serve with roast. Continue to bake roast for a total of about 35 minutes or until meat thermometer inserted in thickest part reads 155-160 degrees F.

* If desired, roast both pieces to serve 10-12 and double sauce recipe.