Live Real. Eat Real.

Rosemary Pork Loin Roast with Red Currant Sauce

I have to tell you, I’m loving this summer despite the fact Beloved is gone so much of it.  I’m loving the CSA offerings and the wonderful finds from the local farmer’s markets.  This weekend, we took what has become our weekly Saturday trek to the Peninsula market in Cuyahoga National Park, then wound our way to the tiny town of Wadsworth, Ohio with its equally tiny farmer’s market.

Tiny, but worth it – the man who runs the market is a farmer himself, raising cattle, hogs and – most importantly – chickens and turkeys.  We’ve been fortunate to have been gifted with some of his eggs several times in the last few weeks, so we were anxious to meet him and see if we could purchase some directly from the source.  Since the farmer, whose name is Doug, comes so very highly recommended from people we trust, we also wanted to order as many chickens as we could (since we had no reliable poultry source this summer) as well as our holiday turkey.

So, we were standing at Doug’s booth, talking turkey, when I spied several containers of tiny red berries.

“Are these currants?” I asked.

“They certainly are,” he replied.

So I bought a pint.  When asked what I was going to do with them, I admitted that I didn’t really know – being a Southern gal, my only acquaintance with this tart relative of the gooseberry was with the jars of red currant jam found in the “gourmet” section of the grocery store.  If I still baked, scones would have been on the menu; ice cream occurred to me, but we still haven’t finished the strawberry-balsamic frozen custard or cantaloupe sorbet (we’re just not big ice cream eaters) .  I considered making a jam with it, but there simply weren’t enough berries to make it feasible and I have no idea what we’d put it on any way, since we no longer eat bread.

Then I remembered the pastured pork loin roast in our freezer, and everything fell into place.

This sauce is tart, sweet and fruity and would be wonderful with roast chicken or lamb, as well.  A little goes a long way, so you will probably have leftovers – we only used about half for the entire 3 pound loin so, again, the carb count on the printable version is about twice as high as it really is.

If you can’t find currants, red raspberries would probably work well, too.  And if you don’t wish to turn on the oven (and heat up your house) you can also cook the loin roast on a grill, covered, over indirect heat.

Rosemary Pork Loin Roast with Red Currant Sauce

Rosemary Pork Loin Roast with Red Currant Sauce

serves 6 to 8

1 tablespoon lard or other cooking fat
3 pound pork loin roast
1 1/2 teaspoons kosher or sea salt
3/4 teaspoon freshly-ground black pepper
1 teaspoon garlic powder
2 tablespoons fresh rosemary, finely chopped
1/2 cup chicken stock, preferably homemade

Sauce
1 pint red currants
1/2 cup water
1/2 cup honey
2 tablespoons sherry vinegar

Preheat the oven to 350 F. Rinse the pork loin roast with cold water and pat dry with a paper towel. Rub theroast with the salt, pepper, garlic powder and rosemary. Set aside.

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 1 1/2 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.

While the roast is finishing in the oven and resting, prepare the sauce:

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.

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.

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.

Printable version (requires Adobe Reader)

Posted in participation of Hartke Is Online’s Weekend Gourmet Blog Carnival





From the blog



Archives