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Pork Loin with Currant Sauce

1 5 Lb. pork loin roast

¾ C sherry or apple juice

¾ C soy sauce

6 garlic cloves, minced

4 Tsps. Ground mustard

1 ½ Tsp. ground ginger

1 ½ Tsp. dried thyme


½ C currant jelly

1 Tbsp. sherry or apple juice

1 Tbsp. soy sauce

Combine all ingredients except sauce ones in a plastic bag or bowl.  Marinade roast overnight in refrigerator.  Remove roast from marinade and place in a shallow baking dish.  Cook roast in a 325 degree preheated oven for 2.5-3 hours until a meat thermometer reads 160 degrees.  Baste roast every 30 minutes with reserved marinade.

In a small sauce pan combine sauce ingredients and bring to a boil over medium heat.  Serve the sauce with the pork.

Substitutions for this recipe include, bone in pork loin, Marsala wine, and any kind of jam you want to use for the sauce.  I have used, blackberry, huckleberry & a port wine jam instead of the currant jam and they have all tasted fabulous.