Phenotypes B, C
Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
Applewood Family's Roasted Pork with Red Currants

Please read entire recipe before beginning:


For the Pork:

2 tablespoons salted butter
1 medium yellow or white onion, halved and very thinly sliced
4 cloves of garlic, minced (omit for phenotypes A, D and F)
1 tablespoon fresh thyme, minced
6-7 pound boneless pork loin, fat trimmed
1/2 teaspoon fresh cracked pepper
1/2 teaspoon sea salt
2 tablespoons unsweetened frozen orange juice concentrate
1 firm, large orange, peeled and sliced in 1/4" slices

For currant sauce:

4 tablespoons salted butter
1/4 cup all purpose flour or soy flour
1/2 cup heavy cream
2 tablespoons fruit only or sugar free red current jelly
1 tablespoon Danish blue cheese, crumbled
1/2 teaspoon fresh cracked black pepper
pinch of salt
2 cups of chicken stock as follows (remainder can be frozen for use in soup or to cook down as a glaze):

        4 tablespoons salted butter
       1 cup celery root, peeled, cubed
       1 medium red onion, peeled, diced
       2 cups 100% purple grape juice
       1/2 teaspoon dried thyme
       1 tablespoon black peppercorns
       1 tablespoon kosher salt
       3 10-ounce cans chicken broth


In a 4 quart sauce pan add 4 tablespoons butter, chicken broth, celery root, onion, grape juice, thyme, pepper and salt. Bring to a boil and then simmer on low heat 45 minutes.

Next, let chicken broth mixture cool and reserve 2 cups of stock and freeze the remaining portion for later use.

In a large skillet, add 4 tablespoons butter, 1/4 cup flour and stir until caramel colored. Add stock and whisk constantly for 7-10 minutes. Add cream, jelly and cheese. Whisk until gravy is smooth. Season to taste with salt and pepper. Reserve until pork is done.

Next, Heat oven to 400 degrees F. and position oven rack to middle of oven. In a large skillet, cook onion in butter until tender. Then add garlic and seasonings and cook for another minute or two. Let mixture cool.

Remove the top layer of skin and fat from pork roast. Cut remaining pork roast with a diamond cut. Coat the roast with the onion/garlic mixture. Then baste with orange juice concentrate. Next layer orange slices and recover all with the top layer of skin/fat. With kitchen string, tie roast together and place in roaster on roasting rack. Cook for 1-1/2 hours until meat thermometer reads 145 degrees F. Let roast rest 30 to 45 minutes on cutting board before slicing,; this allows juices to return back into roast. To plate, cut roast cross-wise so each guest gets a layer of crust and garnish with hot current sauce.


Meat, Dinner