Food

What’s Cooking at Third Coast? Sunday Dinner Pork Roast- Good Any Day of the Week!

Nothing says Sunday night dinner like roast pork! Not just any roast pork, but one adorned with herbs and tangy currant jelly glaze. And that’s What’s Cooking at Third Coast this week!

I first ate a variation of this roast pork at my sister’s home in Ohio. I remembered the taste, and I was eager to replicate it for some friends recently. The recipe is reasonably easy and ever so delicious. The pork is tender, juicy and the perfect centerpiece for a buffet of roasted vegetables and potatoes. Whether you’re serving three to four or simply making it for yourself, you’ll have leftovers for cold sandwiches.

Let’s start with a word of caution. I cook without recipes. Lest you think I’m unwise, I like to think I’m creative. After many years of cooking for friends, family, and myself, I usually have more hits than misses. It’s not that I’m so outstanding in the kitchen, but rather, I’m fearless. I love to cook and create things – hence my former ownership of The Meatloaf Bakery (every kind of meatloaf). This is how I relax, and I love the results.

Here’s my adaptation of Currant Jelly Glazed Roast Pork.

For the roast:

1 boneless pork loin (2.25-2.75 lbs)
2 – 3 small onions
2 stalks celery
1 clove garlic
2 T fresh thyme chopped fine
1 T dried rosemary
1 T olive or vegetable oil
Dash of salt and pepper

For the glaze:

12-oz jar red currant jelly
½ tsp. dry mustard (Coleman’s)
2 tsp. dried rosemary, crushed*
1 tsp. fresh thyme, chopped fine
1 clove garlic smashed
½ tsp. lemon zest
Salt and pepper to taste

Mix everything together and taste! The glaze should have a nice little tang to counter the sweetness of the currant jelly. Add more mustard if necessary. Set aside.

*Place dried rosemary between two sheets of wax paper and roll a glass over the top to crush it. Or you can crush with a mortar and pestle.

Prepped and ready to pop into the oven

Preheat the oven to 400°F.

  • Line a medium-size roasting pan with foil
  • Prepare the onions and celery into 2 inch pieces and place in the roasting pan (serves as a flavorful rack)
  • Trim any excess fat from the top of the pork (leave some as it adds flavor)
  • Make 4-6 tiny slits in the top of the pork
  • Peel and slice the garlic clove in 4-6 thin pieces and insert these into the slits
  • Create a rub from the thyme, rosemary, oil, and salt and pepper
  • Rub the herb mixture over the top of the pork
  • Place the prepared pork in the roasting pan and add a ½ cup water to the bottom of the pan

Place the roast in the oven (middle rack) for about 15 minutes at 400°F. Then reduce the temperature to 350°F. Cook for another 30 minutes and pour the glaze over the top of the roast. Roast for another 10-15 minutes or until the internal temperature is approximately 140°F. Keep in mind the temperature will rise once the pork has been removed from the oven. Avoid overcooking. Let it rest 10 minutes or so before slicing. Serves 3-4.

Enjoy with any and all roasted vegetables and potatoes (more on those in the weeks ahead).

Notes from my kitchen:

  • Always have a thermometer on hand as ovens vary. (I prefer the kind that you insert into the meat and watch the temperature climb. Be sure to remove it before you put the roast back into the oven.)
  • Add more water to the pan to create some steam.
  • Cover if browning too quickly though it’s not likely.
  • Be sure to let the roast rest 10 minutes before slicing.

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