Pork Loin for a Sunday Dinner Tomorrow

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This recipe is great for a Sunday family gathering, with a pork loin and a sauce that have to marinate overnight, so start it today! 

Loin of Pork with Apple-Horseradish Sauce

Apple-Horseradish Sauce- recipe follows

1 pork loin (4 to 5 pounds)
1 Tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup tawny port
1/4 cup soy sauce
3 cloves garlic, minced
2 teaspoons ground ginger

1 jar (10 ounces) red currant jelly
2 Tablespoons tawny port
1 Tablespoon soy sauce
2 Tablespoons lemon juice

1.  Prepare apple-horseradish sauce (recipe below).
2.  Place the pork loin in a large baking dish.  Rub the meat all over with the mustard, salt, thyme, and pepper.  Mix together 1/2 cup port, 1/4 cup soy sauce, garlic, and ginger; pour over meat.  Refrigerate, covered, overnight, turning occasionally. 
3.  Heat oven to 325 degrees.  Roast meat, uncovered, basting frequently with marinade, until tender, about 2-1/2 to 3 hours. 
4.  Heat jelly, 2 Tablespoons port, and 1 Tablespoon soy sauce in a small saucepan to boiling, boil gently for 5 minutes, stirring frequently.  Stir in lemon juice.
5.  Pour jelly mixture over meat; let stand at room temperature for 1 hour, basting with jelly mixture several times.  Remove meat to serving plate.  Strain jelly mixture and pour over meat.  Serve with apple-horseradish sauce.  Serves 8-10.

Apple-Horseradish Sauce:

3 greening apples, pared and cored
1 cup water
2 Tablespoons lemon juice
1 vanilla bean (3 inches), split
1 cinnamon stick
1/2 cup sugar
3 Tablespoons prepared horseradish

1.  Cut each apple into 8 wedges.  Heat apples, water, and lemon juice in medium size saucepan to boiling.  Stir in vanilla bean and cinnamon stick.  Reduce heat; simmer covered until apples are soft, 8 to 10 minutes.
2.  Break up apples with a spoon.  Stir in sugar; cook stirring constantly, until sugar dissolves, about 5 minutes.  Remove from heat;  let stand, covered, for 1 hour. 
3.  Remove vanilla bean and cinnamon stick.  Refrigerate, covered, overnight.  Stir in horseradish before serving. 

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