Every Saturday, we have Happy Hour at my house or the neighbor’s house. We make great big batches of soup or bbq or wings or burgers and enjoy each other’s company. Not even bad weather can stop everyone from getting together. This week I made a red currant and fig balsamic pork roast.
It sounds fancy, but it is very simple to make and tastes delicious. I had been reading old newspapers from the 1910’s and 1920’s that had a recipe column. A lot of the recipes used red currant jelly. I never heard of it, but when I found out that Kauffman’s Fruit Farm made and sold it, I bought two jars.
Currants are berries that have a sweet fruity taste. Figs also have a sweet taste which is why you really don’t need to use a lot of the fig balsamic in this recipe. Combining the jelly and balsamic with the herby flavor of the rosemary, your pork will be elevated to the next level. But don’t just take my word for it, try it and let me know what you think!
- 5lb pork loin
- 2 9 oz jars red currant jelly
- ½ cup fig balsamic
- 2 Tbsp rosemary
- Mix the red currant jelly, fig balsamic, and rosemary.
- Place the pork in a slow cooker. Pour on the jelly mixture.
- Cook on low 8 hours.