This classic Marinated Pork Roast is a showstopper for dinner parties or holiday gatherings. The pork loin is first tenderized in an aromatic blend of soy sauce, dry sherry, garlic, and warm spices like ginger and thyme. After roasting until golden and juicy, it is served with a luscious currant jelly sauce that adds a perfect balance of sweetness and acidity. The result is a flavorful, sliceable roast that pairs beautifully with mashed potatoes or roasted root vegetables. It’s an easy way to elevate a simple cut of meat into a memorable meal that feels both comforting and sophisticated.
Marinated Pork Roast
Description
This classic Marinated Pork Roast is a showstopper for dinner parties or holiday gatherings. The pork loin is first tenderized in an aromatic blend of soy sauce, dry sherry, garlic, and warm spices like ginger and thyme. After roasting until golden and juicy, it is served with a luscious currant jelly sauce that adds a perfect balance of sweetness and acidity. The result is a flavorful, sliceable roast that pairs beautifully with mashed potatoes or roasted root vegetables. It&# 226;ÂÂs an easy way to elevate a simple cut of meat into a memorable meal that feels both comforting and sophisticated.Ingredients
Directions
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In a small bowl, whisk together soy sauce, dry sherry, minced garlic, dry mustard, ground ginger, and crushed dried thyme until well combined.
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Place the pork loin roast in a large, resealable plastic bag and set it inside a deep bowl to catch any potential leaks.
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Pour the marinade mixture into the bag, ensuring the meat is fully coated, then seal the bag tightly.
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Marinate the roast for 2 to 3 hours at room temperature or overnight in the refrigerator, pressing out excess air and turning the bag occasionally to distribute the flavors.
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Preheat oven to 325ðF (165ðC).
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Remove the pork from the marinade, letting excess liquid drip off, and place it on a rack set inside a shallow roasting pan. Reserve the marinade.
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Roast the pork uncovered for 2 1/2 to 3 hours, or until an instant-read thermometer inserted into the thickest part reads 170ðF (77ðC).
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During the last hour of roasting, baste the pork occasionally with the reserved marinade.
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While the pork roasts, prepare the currant sauce: In a small saucepan over low heat, melt the jar of currant jelly.
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Stir in the additional 2 tablespoons of sherry and 1 tablespoon of soy sauce.
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Simmer the sauce gently for 2 minutes, stirring constantly, until smooth and well blended.
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Remove pork from oven and let rest for 10 minutes before slicing. Serve with the warm currant sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 811.5kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 6.8g34%
- Cholesterol 408.6mg137%
- Sodium 351.8mg15%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 147.5g295%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: Do not reuse the marinade that touched raw meat for basting unless it has been boiled for at least one minute. For this recipe, set aside a portion of fresh marinade before adding it to the raw meat, or boil the used marinade before basting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the meat.
Substitutions: If dry sherry is unavailable, you can substitute with dry white wine or apple cider vinegar. For the currant sauce, cranberry jelly can be used as a substitute.
Variation: For a spicier kick, add a pinch of red pepper flakes to the marinade.
