Mustard Fennel Pork Loin with Cumberland Pan Sauce

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

Ingredients

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

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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