Mustard Fennel Pork Loin with Cumberland Pan Sauce Recipe | Epicurious.com
"Our food editors were truly impressed with the flavorful pork they found in London restaurants ? chefs there are making the most of heirloom breeds and natural feed, with delicious results...."
INGREDIENTS
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2 California bay leaves
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1 1/2 tablespoons kosher salt
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1 tablespoon fennel seeds
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1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)
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1/4 cup coarse-grain mustard
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2 teaspoons olive oil plus additional for greasing
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1/2 cup plus 1 tablespoon water
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1/3 cup ruby Port
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2/3 cup fresh orange juice
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1 1/2 tablespoons fresh lemon juice
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3 tablespoons red-currant jelly
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1/4 teaspoon ground ginger
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1/4 teaspoon salt
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1 tablespoon cornstarch
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1 tablespoon unsalted butter
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Accompaniment: pork cracklings
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