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Glazed Pork Roast With Currant Jelly


pork roast dinner recipe with pinot noir

Pork Roast With Vegetables and a Bottle of Pinot Noir

D. Rattray
A flavorful glazed pork roast, made with a seasoned currant jelly glaze. Serve this moist, tender roast sliced with mashed potatoes and asparagus or your favorite vegetable, along with a tossed salad. Pinot Noir is wonderful with this meal, or serve with a peppery Syrah, Merlot, or your own favorite wine.

Cook Time: 3 hours

Total Time: 3 hours


  • 1 pork loin roast, about 4 to 5 pounds
  • salt and pepper
  • garlic powder
  • 1 jar (10 ounces) red currant jelly
  • juice of 1 lime, about 2 to 3 tablespoons
  • 1 teaspoon lemon pepper or 1 teaspoon finely grated lemon zest and 1/8 teaspoon coarsely ground pepper
  • 1/2 teaspoon powdered ginger


Wash roast and pat dry. Lightly sprinkle with garlic powder; sprinkle with the salt and pepper.

Place on rack in roasting pan and bake at 350° for about 2 1/2 hours. Combine glaze ingredients; spread over the roast. Bake 30 to 45 minutes longer, or until roast is about 155°. Let roast stand for 10 minutes before slicing.

Serve with potatoes and a vegetable or tossed salad.

Suggested Wines: California or Oregon Pinot Noir, a good Chilean or Italian Merlot, or a peppery Syrah.

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