Black Currant Pork Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes

Black Currant Pork

submitted by Nants Foley from her trip to Ireland!

3 1/2 pounds boneless loin of pork
1/2 teaspoon white pepper
1 teaspoon salt
2 ounces butter
1/2 pint of good stock
1/4 pint cream (I actually use lowfat milk and it's still good!)
1/2 pint dry white wine
1 tablespoon flour
1 tablespoon blackcurrant jelly

Remove all visible fat from meat. Rub in salt and pepper. Place in a deep dish and pour wine over the meat. Marinate for 10 to 12 hours, turning meat occasionally. Melt butter in a roasting pan and brown the meat. Place in a preheated 375 degree oven and bake for 1 3/4 hours, basting frequently. Remove and keep warm.

Add flour to the juice and pour in the stock. Stir and boil until smooth. Strain into a saucepan. Add the jelly, stirring until it dissolves. Stir in the cream until heated.

This is a fabulous meal...serve over rice, pasta, or couscous. This is the recipe I got in Ireland.

Recipe created 1995-01-01.

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