Glazed Roast Pork Loin submitted by Kerry DeJong

Glazed Roast Pork Loin submitted by Kerry DeJong


  • ΒΌ cup – of any red wine
  • 6 tbsp – of Black Current Jelly
  • 2 – minced garlic cloves
  • 3 lb – Boneless Pork Center-cut loin roast
  • 1 tbsp – Olive oil
  • 1 cup – Chicken broth
  • 1 to 2 tsp – Cornstarch

Salt and pepper to taste


Glaze: In a small saucepan, combine wine, black currant jelly and garlic. Bring to boil.

Reduce heat and simmer for 10 minutes or until slightly thickened. Remove from heat and keep warm.

Preheat oven to 325 degrees.

Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear pork on all

Strain glaze through a fine sieve to remove the garlic pieces.

Draw up a flavor fork syringe full of the glaze and inject it into the roast at various spots.

Put the roast in a roasting pan and spread the sieved garlic pieces on the top of the roast.

Bake for approximately 1 hour.

Remove roast from roasting pan and cover with tinfoil let stand while thickening glaze.

Whisk chicken broth, cornstarch and remainder of glaze mixture and add to the drippings in the
roasting pan. Stir over medium heat until glaze has thickened.

Slice roast arrange on serving dish and top with the thickened glaze.

Injecting the roast with the glaze makes this a superb way to enhance the flavor of your roast.