Ingredients with Measurements:
- 1 (3-4 lb) boneless pork loin roast
- 1/2 cup red currant jelly
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together the red currant jelly, Dijon mustard, olive oil, garlic, thyme, salt, and pepper.
3. Place the pork roast in a roasting pan and brush the glaze mixture all over the pork.
4. Roast the pork for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
5. Remove the pork from the oven and let it rest for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 16g
Saturated Fat: 4g
Cholesterol: 130mg
Sodium: 240mg
Carbohydrates: 14g
Fiber: 0g
Sugar: 12g
Protein: 42g
Substitutions for ingredients:
- Red currant jelly can be substituted with any other fruit jelly or jam.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Olive oil can be substituted with vegetable oil or melted butter.
- Fresh thyme can be substituted with 1/2 tsp of dried rosemary or sage.
Variations:
- Add 1/4 cup of balsamic vinegar to the glaze mixture for a tangy flavor.
- Use a bone-in pork roast instead of boneless for a richer flavor.
- Add sliced onions and carrots to the roasting pan for a one-pan meal.
Tips and tricks:
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.
- Brush the glaze on the pork every 20-30 minutes for a more flavorful crust.
Storage instructions:
Store leftover pork in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork and arrange it on a platter with fresh herbs and fruit for a beautiful presentation.
Garnishes:
Garnish the pork with fresh thyme or rosemary sprigs.
Pairings:
- Serve the pork with roasted vegetables or a side salad.
- Pair the pork with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mashed sweet potatoes
Troubleshooting advice:
- If the pork is browning too quickly, cover it with foil to prevent burning.
- If the glaze is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
Food history:
The combination of fruit and pork has been popular for centuries, with recipes dating back to medieval times.
Flavor profiles:
The red currant glaze adds a sweet and tangy flavor to the savory pork roast.
Serving suggestions:
Serve the pork roast with a side of roasted vegetables and a glass of red wine for a delicious and elegant meal.
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