• Ingredients: 18
  • Serves: 8

Roasted pork loin with cardamom-currant jelly sauce with red currant jelly.

Ingredients

Pork

  • 12 cardamom pods
  • 12 juniper berries
  • 1/2 navel orange, peeled, cut into pcs.
  • 1/2 cup dry red wine
  • 1/2 cup olive oil
  • 3 whole cloves
  • 3 cinnamon sticks, broken into pcs.
  • 3 bay leaves
  • 1 tsp. salt
  • 1/2 tsp. whole black peppercorns
  • 1 6-pound center-cut pork rib roast with 8 to 10 bones

Sauce

  • 1/2 cup red currant jelly

Frosting

  • 1 1/2 cups sliced almonds, toasted

For herb topping

  • 1/3 cup finely chopped fresh parsley leaves
  • 1/3 cup finely chopped fresh dill sprigs
  • 1/3 cup finely chopped fresh chives

For Serving

Directions

For pork:

  1. Step 1 Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish.

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  2. Step 2 Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.

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For sauce:

  1. Step 3 Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper.

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  2. Step 4 Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.

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  3. Step 5 Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes.

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  4. Step 6 Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup.

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  5. Step 7 Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom.

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  6. Step 8 Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.

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Nutrition information

Calories 1,484 Carbohydrates 41 g (14%)
Fat 114 g (176%) Protein 57 g (115%)
Saturated Fat 42 g (210%) Sodium 481 mg (20%)
Polyunsaturated Fat 6 g Fiber 5 g (22%)
Monounsaturated Fat 55 g Cholesterol 242 mg (81%)