Coriander Scented Pork Loin& Currant Wine Sauce

• 3 pound boneless pork loin roast
• 1/4 cup coriander seeds
• 8 juniper berries
• 8 black peppercorns
• 1 cup fresh bread crumbs from hearty bread like French or Italian
• 3 cloves garlic, peeled
• 1 teaspoon sea salt
• 1/3 cup extra virgin olive oil
• Sauce
• 1 cup currant jelly
• 1/2 cup Pinot Noir wine
• 1 Tablespoon pan drippings

1. Preheat oven to 350 degrees F.
2. Place the pork on a rack in a shallow pan. Put the coriander, juniper berries and peppercorns in a food processor; cover. Process 30 seconds. Add the bread crumbs, garlic and salt. Process another 30 seconds. Gradually add the olive oil, processing until a thick mixture is formed. Press this bread mixture onto the top and sides of the roast, placing the majority of the mixture on the top. Put this in the oven and roast 45 minutes to 1 hour, or until the meat thermometer reads 150 degrees F. Let roast stand 10 minutes before slicing, (temperature should rise 5-10 more degrees while standing). Meanwhile, melt jelly in a small saucepan over low heat; add wine. Simmer 5 minutes. Skim 1 Tablespoon fat from the pan drippings and whisk into the melted jelly and wine. Pass sauce with the sliced roast.

pork loin roast, coriander seeds, berries, bread crumbs from, garlic, salt, extra virgin olive oil, sauce, currant jelly, wine, pan drippings

Taken from www.epicurious.com/recipes/member/views/coriander-scented-pork-loin-currant-wine-sauce-1208336 (may not work)