Port-Glazed Pork Roast with Apple-Horseradish Sauce


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.


  • 4 pounds pork loin roast (boneless)
  • 1 tablespoon dijon 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 cloves garlic (crushed)
  • 2 teaspoons ground ginger
  • 10 ounces 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 sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon candies (red cinnamon)
  • 3 tablespoons horseradish


  1. 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.
  2. Heat oven to 350 degrees F. Remove pork from marinade and discard marinade; place in shallow roasting pan and roast for 1 1/4-1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
  3. 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 the last 15 minutes more. Slice to serve with Apple-Horseradish sauce.
  4. 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. Serves cold or at room temperature.
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