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Ingredients
- 1 x pork loin - (abt 5 lbs) Salt to taste Freshly-grnd black pepper to taste
- 18 sm new potatoes
- 3 Tbsp. red currant jelly
- 2 tsp chopped fresh rosemary (or possibly 3/4 tspn dry rosemary)
- 3/4 c. dry white wine
- 2 tsp Dijon mustard - (to 3 tspns)
- 1 x garlic clove chopped
Directions
- Preheat oven to 325 degrees. Sprinkle pork loin with salt and pepper and place on rack in shallow roasting pan. Bake in the center of the oven for 2 to 2 1/2 hrs (about 25 to 30 min per lb.) or possibly till meat thermometer reads 165 degrees.
- Bring a large saucepan of lightly salted water to a boil. If potatoes are small, leave them in the juices to coat well. Turn potatoes occasionally so they brown proportionately.
- In a small saucepan, combine jelly, rosemary and two Tbsp. of wine and hot over low heat till the jelly melts. Stir in mustard. About 1/2 hour before pork is done cooking, brush with the glaze. Brush with glaze about every thirty min.
- About ten min before the roast is done, sprinkle garlic over potatoes. When meat has reached an internal temperature of 165 degrees, remove meat to a cutting board, cover lightly with foil, and let rest 15 min. Remove potatoes from pan and keep hot.
- Skim fat from juices in pan. Stir in remaining wine and boil sauce on top of stove for 2 to 3 min. Carve meat and arrange slices on serving platter. Surround with potatoes and garnish with sprigs of rosemary. Turn sauce into sauce boat and pass with the pork.
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