So many autumn flavors
play a role in this elegant pork roast: Make it the centerpiece
of a harvest meal. Serve with roasted potato wedges and buttered
Brussels sprouts. Pour hot buttered rum or warm apple cider.
Port-Glazed
Pork Roast with Apple-Horseradish Sauce
4-pound boneless pork
loin roast
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
1/2 cup tawny Port
1/4 cup soy sauce
3 garlic cloves, crushed
2 teaspoons ground ginger
1 (10-ounce) jar red currant jelly
2 tablespoons tawny Port
1 tablespoon soy sauce
3 tart apples, peeled and cored, cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon red cinnamon candies
3 tablespoons horseradish
Rub meat with mustard,
salt, thyme and pepper. Place in large self-sealing bag; add
1/2 cup Port, 1/4 cup soy sauce, garlic and ginger. Seal bag
and refrigerate overnight.
Heat oven to 350 degrees
F.
Remove pork from marinade;
place in shallow roasting pan and roast, basting frequently with
reserved marinade, until internal temperature reaches 150 degrees
F., about 45 minutes to 1 hour.
Meanwhile in a small saucepan,
stir together jelly, 2 tablespoons Port and 1 tablespoon soy
sauce over medium heat. Pour warm jelly mixture over roast and
continue roasting until internal temperature reaches 155 to 160
degrees F., about 15 minutes more. Remove from oven and let rest
10 minutes before slicing to serve with Apple-Horseradish sauce.
For Apple-Horseradish
Sauce: heat apple wedges, water and lemon juice in medium-size
saucepan until boiling. Stir in the sugar, cinnamon and red cinnamon
candies. Cook, stirring constantly, until sugar and candies dissolve.
Remove from heat, cover and refrigerate. Stir in 3 tablespoons
horseradish before serving. Serve cold or at room temperature.
