Christmas Main Dish: Pork Roast with Currant Sauce

 

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Ingredients:

Pork Roast

• ½ cup of cooking sherry
• ½ cup of soy sauce
• 1 tbsp. of dry mustard
• 1 tsp. of dried thyme
• 1 tsp. of ground ginger
• 2 cloves of minced garlic
• 4 pounds of pork loin

Sauce

• 2 tbsp. of cooking sherry
• 1 tbsp. of soy sauce
• A 10-ounce jar of currant jelly

Procedure

Pork Roast

1. Mix the sherry, soy sauce, garlic, mustard, thyme and ginger in a bowl. Pour half of the mixture into a re-sealable plastic bag and put in the pork. Seal the bag and shake it a little to ensure the entire pork is marinated. Refrigerate overnight.
2. Remove the roast from the fridge and discard the marinade. Place it on a rack inside a shallow roasting pan. Bake uncovered for 2.5-3 hours at 325ᵒ. Baste every 30 minutes with the remaining marinade.
3. Leave the pork to cool for 10 minutes then slice it.

Currant Sauce

1. Put the currant jelly in a saucepan and heat it over medium-low heat.
2. Add the soy sauce and the sherry.
3. Leave to cool then serve together with the pork.

You can make this Christmas main dish on other days of the year besides Christmas. Serve it during a special occasion or event and you’ll be sure to receive compliments. The currant sauce adds an elegant touch and is a must. For the best results, leave the sauce to cool for a while. It will thicken and turn into a wonderful glaze. You can also substitute the sherry with apple juice.

What dinner recipes will you serve this holiday season?