Roasted Pork Loin with Cardamom-Currant Jelly Sauce Recipe | Epicurious.com
"Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it...."
INGREDIENTS
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12 cardamom pods
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12 juniper berries
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1/2 navel orange, peeled, cut into pieces
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1/2 cup dry red wine
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1/2 cup olive oil
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3 whole cloves
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3 cinnamon sticks, broken into pieces
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3 bay leaves
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1 teaspoon salt
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1/2 teaspoon whole black peppercorns
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1 6-pound center-cut pork rib roast with 8 to 10 bones
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1 teaspoon ground cardamom
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3 tablespoons olive oil
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2 cups dry red wine
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1 1/2 cups pitted prunes (about 10 ounces)
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3/4 cup prune juice
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1/2 cup brandy
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3 cinnamon sticks
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3 bay leaves
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1/2 cup red currant jelly
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