Roast Pork Loin Wtih Pinot Noir Sauce

• 2 cups chicken broth
• 1 cup pinot noir
• 2 tablespoons whole-grain mustard
• 13 cup salt
• 13 cup sugar
• 2 1/2 quarts water warm
• 3 pounds pork loin center cut
• 3 each bay leaves
• 1 tablespoon thyme fresh
• 6 each coriander seeds
• 6 each juniper berries
• 1/4 cup olive oil
• 2 tablespoons thyme fresh, chopped

1. Dissolve salt andamp; sugar in the water.
2. Add the pork andamp; the herbs (excluding the chopped thyme).
3. Cover andamp; marinate overnight in the refrigerator.
4. Preheat oven to 325.
5. Remove the pork from the liquid and rub with olive oil andamp; chopped thyme.
6. Heat a large saute pan andamp; brown pork.
7. Transfer to oven andamp; roast for 30 to 40 minutes or until the internal temp is 155.
8. Remove andamp; cover roast.
9. Pour fat from pan.
10. To make sauce, add 2 cups chicken stock to pan andamp; reduce by half.
11. Add 1 cup pinot noir and reduce again.
12. Mix in mustard.
13. Slice pork andamp; serve with sauce.

chicken broth, noir, wholegrain mustard, salt, sugar, water, pork loin center, bay leaves, thyme, coriander seeds, juniper berries, olive oil, thyme

Taken from recipeland.com/recipe/v/roast-pork-loin-wtih-pinot-noir-40180 (may not work)