Mustard Fennel Pork Loin with Cumberland Pan Sauce

Mustard Fennel Pork Loin with Cumberland Pan Sauce
Photo by David Loftus

Ingredients

  • 1 tablespoon cornstarch
  • 2/3 cup fresh orange juice
  • kitchen string
  • 9 tablespoons water
  • 1/3 cup ruby Port
  • ¼ cup coarse-grain mustard
  • ¼ teaspoon salt
  • + 13 more ingredients
    • pork cracklings
    • ¼ teaspoon ground ginger
    • 1 ½ tablespoons fresh lemon juice
    • 1 electric coffee/spice grinder
    • 1 ½ tablespoons kosher salt
    • 1 tablespoon fennel seeds
    • 1 tablespoon unsalted butter
    • 1 17- by 12-inch flameproof roasting pan (not glass) with a rack
    • 2 California bay leaves
    • 3 tablespoons red-currant jelly
    • 1 instant-read thermometer
    • 2 teaspoons olive oil
    • 1 4- to 4 1/2-lb center-cut boneless pork loin roast (preferably organic or sustainably raised)

Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped. Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut ...

View full recipe at Epicurious

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