Ingredients
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-
1
-
3
-
3
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1 1/2
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1 1/2
-
1 1/2
-
1/2
-
1
-
3
-
-
1
-
3
-
3
-
Directions
Juicy Herbed Pork Loin With Currant Sauce,This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was “on sale”), I panicked! I didn’t have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will “wow” your family!,Wonderful technique for keeping roasted pork tender. I will do this every time now. The black current sauce is delicious, I added 1 tsp of balsamic syrup, could be used for other meats ie chicken. used rosemary instead of savory, which means any unsweetened herb could be substitute. Husband loved it.,I’m giving this 5 stars for technique…a method I never would have thought of. Made this tonight and it was THE best pork I have ever prepared. I made certain modifications in the rub (used savory and sage and no mustard) and reduced time and temp because my pork roast was only 2#. But I cooked for 25 min at 450, let rest for 25 min, then roasted again for about 25 minutes or until an internal temp of 140 — not even pink for all of those concerned — but SO juicy even after resting perhaps 30 minutes. Next time I will take it out 5-10 minutes sooner. The currant sauce was just the right touch (tho I had to use half orange marmalade as my currant jelly was nearly gone. While it was resting I roasted chunks of butternut squash and onions tossed with olive oil at 350, reduced to 325 when I put the roast back in. Also served with stir fried rainbow swiss chard but any substantial greens would do and be a great counterpoint to this. THANK YOU for sharing your technique; I’ll never cook a pork roast another way!
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Steps
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1
Done
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Pork Loin Directions-------------. |
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2
Done
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Set Oven to 475 Degrees. |
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3
Done
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Pierce Top of Pork Loin With Sharp Knife About Every One or Two Inches, Depending on Your Fondness For Garlic (if There Is a Fatty Layer, That Would Be the Top Side), Insert Slivered Garlic Into the Slits Made by the Knife. |
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4
Done
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Combine Mustard, Thyme, Savory, Marjoram, Salt and Pepper to Make a Smooth Paste. |
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5
Done
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Spread All Over Pork Loin, Roll the Loin in Chopped Parsley. |
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6
Done
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Cover With Plastic Wrap and Let Rest in Refrigerator For at Least One Hour. |
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7
Done
|
Place on Rack in Shallow Roasting Pan. |
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8
Done
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Roast in 475 Degree Oven For Exactly 30 Minutes. |
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9
Done
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Pull Loin Out, and Rest on Countertop (uncovered) For Exactly 30 Minutes. |
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10
Done
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(this Step Is Very Important! the Loin Will Continue to Cook Internally as It Rests at Room Temperature, and This Creates a Juicy Loin). |
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11
Done
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as the Loin Is Resting, Turn Oven Temperature Down to 325 Degrees. |
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12
Done
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After the Loin Has Rested, Put It Back in the Oven (325 Degrees), and Bake For Approx. |
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13
Done
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30- 45 Minutes, or Until the Internal Temperature Reaches 145 Degrees. |
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14
Done
|
Do not Overcook! |
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15
Done
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Let the Loin Rest Uncovered For 15-20 Minutes Before Slicing, the Internal Temperature Will Continue to Climb Even After Taking the Loin from the Oven. |
