Rosemary Pork Loin Roast with Red Currant Sauce

Here’s another winner of a recipe from Jan’s Sushi Bar, featuring a pastured pork loin roast (processed in our very own facility!) and locally grown currants.  Since the USDA has lowered the recommended internal temperature for cooked pork from a dry and tasteless 165 F to a moist and delicious 145 – 150 F, the roast is tender and succulent, while the sauce is tart-sweet.  An altogether lovely dish.

Rosemary Pork Loin Roast with Red Currant Sauce
Serves: 8
 
Ingredients
  • 1 tablespoon lard or other cooking fat
  • 3 pound pork loin roast
  • 1½ teaspoons kosher or sea salt
  • ¾ teaspoon freshly-ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh rosemary finely chopped
  • ½ cup chicken stock, preferably homemade
Sauce
  • 1 pint red currants
  • ½ cup water
  • ½ cup honey
  • 2 tablespoons sherry vinegar
Instructions
  1. Preheat the oven to 350 F. Rinse the pork loin roast with cold water and pat dry with a paper towel. Rub the roast with the salt, pepper, garlic powder and rosemary. Set aside.
  2. Melt the lard in a heavy Dutch oven over medium high heat; sear the roast on all sides until well-browned. Remove the Dutch oven from the heat; position the roast fat-side up and pour the chicken stock around - not over - the roast. Cover and place in the oven; roast for 1 to 1½ hours, or until the internal temperature of the loin roast reaches 145 F. Using a pair of tongs, remove the roast from the Dutch oven and place on a cutting board; tent loosely with foil and allow it to rest for 10 minutes.
  3. While the roast is finishing in the oven and resting, prepare the sauce:
  4. Place the currants, water, honey and sherry vinegar in a wide, shallow sauté pan and bring to a boil over medium-high heat. Reduce the heat just to a simmer and continue to cook, stirring frequently, until the currants are very soft - about 10 minutes. Using the back of a large wooden spoon or the tines of a fork, mash the currants until they are mostly broken and you have a thick mixture. Remove from the heat.
  5. Place a fine mesh strainer over a small mixing bowl and carefully pour the hot currant sauce into the strainer. Using the same spoon or fork, press on the currants until all of the liquid has been extracted into the bowl; discard the solids.
  6. Return the sauce to the sauté pan and cook over medium-low heat, stirring occasionally, until the mixture thickens just enough to coat the back of a spoon, and spoon over the sliced pork loin roast. Serve immediately.
  7. Nutrition (per serving): 440 calories, 23.3g total fat, 109.1mg cholesterol, 461mg sodium, 723.3mg potassium,
  8. g carbohydrates, 1.4g fiber, 19.7g sugar, 34.5g protein

 

Rosemary Pork Loin Roast with Red Currant Sauce