Coriander Pork Loin with Currant Sauce

Name: Coriander Pork Loin with Currant Sauce
Total time: 4500 s
Yield: 6 servings
Ingredients: 2 1/2 pounds boneless pork loin roast; 1/4 cup coriander seeds; 6 juniper berries; 6 black peppercorns; 1 cup fresh breadcrumbs; 2 cloves garlic peeled; 1 teaspoon salt; 1/4 cup olive oil; 1/2 cup water; 1 cup currant jelly

Pork

10Ingredients

600Calories

75Minutes

Ingredients

servings:

2 1/2 pounds boneless pork loin roast
1/4 cup coriander seeds
6 juniper berries
6 black peppercorns
1 cup fresh breadcrumbs
2 cloves garlic (peeled)
1 teaspoon salt
1/4 cup olive oil
1/2 cup water
1 cup currant jelly

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Directions

1Heat oven to 350 degrees F. Place pork on rack in shallow pan. Place coriander, juniper and peppercorns in work bowl of food processor or blender; cover*. Process 30 seconds. Add bread crumbs, garlic and salt. Process 30 seconds. Gradually add the oil and water, processing until thick mixture is formed. Press bread mixture onto top and sides of roast, placing the majority of the mixture on top. Place in oven and roast for 40 to 45 minutes (about 20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
2Meanwhile, melt preserves in small saucepan over low heat. Skim any fat from roast pan drippings; stir into melted jelly. Pass sauce with sliced roast.

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