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Harvest Loin with Currant Sauce
Source: National Pork Board

This butterflied loin shows a tasty spiral when sliced.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 379.6
Total Carbs 17.0 g
Dietary Fiber 1.6 g
Sugars 12.8 g
Total Fat 17.3 g
Saturated Fat 5.3 g
Unsaturated Fat 0.5 g
Potassium 634.3 mg
Protein 34.0 g
Sodium 645.2 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 3 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  Pork, tenderloin, lean, raw
1 lb  pork sausage
2 each  medium apples
0 1/2 each  yellow onion
2 each  medium carrots
1 each  Turnips, fresh, small
1 tbsp  fresh rosemary
1 tbsp  black pepper
0 1/4 cup  Currants, red, fresh
0 1/2 cup  orange juice
1 cup  red wine
1 tbsp  minced onion
0 1/2 cup  Jelly, currant
4 cup  beef broth
1 tbsp  cornstarch
2 tbsp  cold water
  1. Heat oven to 350 degrees F.
  2. Butterfly loin lengthwise; gently pound with meat mallet to a thickness of 1/4-inch.
  3. Combine sausage, apples, chopped yellow onion, carrots, turnip, 1 tablespoon rosemary, and pepper well; spread the sausage mixture evenly over loin.
  4. Roll up loin; tie with butcher twine every 1/2-inch.
  5. Brown roast in a large skillet and then remove to shallow roasting pan and roast for 45 minutes - one hour, until internal temperature (measured by a meat thermometer) reads 155 degrees F. Let pork rest for 10 minutes before removing twine and slicing to serve.
  6. Rosemary Currant Sauce: Soak currants in orange juice; set aside. In saucepan, simmer wine and minced onion; reduce to 1/2 cup and add currant jelly. Add beef broth and simmer to reduce again by half.
  7. Dissolve cornstarch in water, stir into sauce and bring to a boil. Cook, stirring constantly, until slightly thickened. Stir in orange juice and currants and one tablespoon minced rosemary. serve with sliced roast.

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