Mustard Fennel Pork Loin with Cumberland Pan Sauce

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

Ingredients

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

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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