Roast Pork With Currant Sauce

• 1-1/2 cups orange juice
• 1/4 cup lemon juice
• 2 teaspoons minced fresh gingerroot
• 2 teaspoons minced garlic, divided
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1 boneless pork loin roast (2 pounds)
• 1 small onion, sliced
• 1 shallot, chopped
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup red currant jelly

1. In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
2. Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350u0b0 for 1 hour or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing.
3. In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

orange juice, lemon juice, fresh gingerroot, garlic, oregano, ground cinnamon, ground coriander, pork loin, onion, shallot, butter, flour, chicken broth, red currant

Taken from www.tasteofhome.com/recipes/roast-pork-with-currant-sauce/ (may not work)