Roast Pork With Oranges

• 4 lb. pork loin
• 1 tsp. powdered sage
• salt and pepper
• 1 c. water
• 1 Tbsp. red currant jelly
• grated rind and juice of 1 orange
• 1/2 c. sherry
• 3 to 6 oranges, peeled and sectioned slightly on top *
• watercress

1. Rub pork with sage, salt and pepper.
2. Put on rack in shallow roasting pan and add the water.
3. Roast, uncovered, in preheated slow oven (325u0b0) for 2 hours or until meat thermometer registers 170u0b0.
4. About 45 minutes before meat is done, remove from oven and pour off fat, leaving pan juices.
5. Spread jelly over meat and sprinkle with orange rind.
6. Pour orange juice and sherry over meat.
7. Finish roasting.
8. Five minutes before meat is done, add oranges to heat slightly.
9. Put meat on a platter.

pork loin, powdered sage, salt, water, red currant, grated rind, sherry, oranges, watercress

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567030 (may not work)