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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 lb boneless pork loin roast
1 tbsp Dijon-style mustard
1/2 tsp salt
1/2 tsp thyme
1/4 tsp ground black pepper
1/2 cup tawny Port
1/4 cup soy sauce
3 garlic cloves, crushed
2 tsp ground ginger
1 (10-oz) jar red currant jelly
2 tbsp tawny Port
1 tbsp soy sauce
3 tart apples, peeled and cored, cut into wedges
1 cup water
2 tbsp lemon juice
1/2 cup sugar
1/4 tsp ground cinnamon
1 tbsp red cinnamon candies
3 tbsp horseradish
Rub meat with mustard, salt, thyme and pepper. Place in large self-sealing bag; add 1/2 cup Port, 1/4 cup soy sauce, garlic and ginger. Seal bag and refrigerate overnight.
Heat oven to 350. Remove pork from marinade; place in shallow roasting pan and roast, basting frequently with reserved marinade, until internal temperature reaches 150 degrees F., about 45 minutes to 1 hour.
Meanwhile in a small saucepan, stir together jelly, 2 tablespoons Port and 1 tablespoon soy sauce over medium heat. Pour warm jelly mixture over roast and continue roasting until internal temperature reaches 155 to 160 degrees, about 15 minutes more. Remove from oven and let rest 10 minutes before slicing to serve with Apple-Horseradish sauce.
For Apple-Horseradish Sauce: heat apple wedges, water and lemon juice in medium-size saucepan until boiling. Stir in the sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove from heat, cover and refrigerate. Stir in 3 tablespoons horseradish before serving. Serve cold or at room temperature.
Serves 12.
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PORT-GLAZED PORK ROAST WITH APPLE-HORSERADISH SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 lb boneless pork loin roast
1 tbsp Dijon-style mustard
1/2 tsp salt
1/2 tsp thyme
1/4 tsp ground black pepper
1/2 cup tawny Port
1/4 cup soy sauce
3 garlic cloves, crushed
2 tsp ground ginger
1 (10-oz) jar red currant jelly
2 tbsp tawny Port
1 tbsp soy sauce
3 tart apples, peeled and cored, cut into wedges
1 cup water
2 tbsp lemon juice
1/2 cup sugar
1/4 tsp ground cinnamon
1 tbsp red cinnamon candies
3 tbsp horseradish
Rub meat with mustard, salt, thyme and pepper. Place in large self-sealing bag; add 1/2 cup Port, 1/4 cup soy sauce, garlic and ginger. Seal bag and refrigerate overnight.
Heat oven to 350. Remove pork from marinade; place in shallow roasting pan and roast, basting frequently with reserved marinade, until internal temperature reaches 150 degrees F., about 45 minutes to 1 hour.
Meanwhile in a small saucepan, stir together jelly, 2 tablespoons Port and 1 tablespoon soy sauce over medium heat. Pour warm jelly mixture over roast and continue roasting until internal temperature reaches 155 to 160 degrees, about 15 minutes more. Remove from oven and let rest 10 minutes before slicing to serve with Apple-Horseradish sauce.
For Apple-Horseradish Sauce: heat apple wedges, water and lemon juice in medium-size saucepan until boiling. Stir in the sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove from heat, cover and refrigerate. Stir in 3 tablespoons horseradish before serving. Serve cold or at room temperature.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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