For pork:

  • 2 bay leaves
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon fennel seeds
  • 1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in
  • 1/4 cup coarse-grain mustard
  • 2 teaspoons olive oil plus additional for greasing

    For sauce:

  • 1/2 cup plus 1 tablespoon water
  • 1/3 cup ruby Port
  • 2/3 cup fresh orange juice
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons red-currant jelly
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter

    Special equipment: an electric coffee/spice grinder; kitchen string; and an
    instant-read thermometer


    Roast pork:

    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 about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out.

    Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string.

    Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Marinate, loosely covered and chilled, at least 12 hours.

    Let pork stand at room temperature 30 minutes before roasting.

    While pork comes to room temperature, preheat grill to 450°F.

    Brown pork on all sides for 25 minutes, then reduce oven temperature to
    325°F and continue to roast until thermometer inserted diagonally 2 inches
    into center of meat registers 145°F, 35 to 45 minutes.

    Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.

    Make sauce while pork stands:

    In medium sauce pan add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved.

    Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.

    Discard string from pork.

    Slice pork and serve with sauce.
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