Grilled Pork Loin with Red Wine Currant Sauce
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Grilled Pork Loin with Red Wine Currant Sauce
Grilled Pork Loin with Red Wine Currant Sauce
1 (2- to 3- lb.) Raley's boneless pork loin roast
Salt and freshly ground pepper
1/4 cup balsamic vinegar
2 tbsp. olive oil
1 cup red wine
1/2 cup currant jelly
2 tbsp. chopped fresh rosemary

Prep: 15 minutes, Marinate: 1 hour or overnight
Cook: 30 to 40 minutes, Serves: 8 to 10

1.Rinse pork and pat dry. Sprinkle with salt and pepper and place in a large resealable plastic bag. Add vinegar and oil to the bag. Refrigerate for at least 1 hour, turning the bag over once or twice.

2. Remove pork from bag and place on a grill over medium-low heat; cook for about 15 to 20 minutes per side or until pork reaches an internal temperature of 145°F.

3. Meanwhile, simmer wine in a small saucepan until it has reduced to 1/4 cup. Stir in jelly; remove from heat to let cool to thicken slightly. (Sauce may be made several days ahead and refrigerated until ready to serve. Warm slightly before serving.)

4. Slice pork and drizzle with half of the sauce. Garnish with rosemary and serve with remaining sauce.

Nutritional Information:
310 calories, 35 g protein, 11 g total fat (3 g sat.), 13 g carbohydrate, 0 g fiber, 8 g sugar, 100 mg cholesterol, 80 mg sodium, 7 points