Shelly's Recipe

GLAZED PORK LOIN WITH GARLIC POTATOES

Category: Roasts/Tenderloins - Pork

Pork Loin and Garlic Potatoes:
1 4 1/2-pound pork loin roast with chine bone removed
Salt andground pepper
18 small red new potatoes
1 clove garlic

Rosemary Currant Glaze:
3 tbsp red currant jelly
2 tsp minced fresh rosemary, or 3/4 tsp dried
2 tbsp dry white wine
2 or 3 tsp champagne-flavored or Dijon style mustard

Currant Wine Sauce:
1 cup chicken broth
1/4 cup currant jelly
2 tbsp dry white wine

Garnish: fresh rosemary sprigs

Preheat oven to 375. Sprinkle pork loin with salt and pepper; place with rib bones facing down, on rack in shallow roasting pan. Bake in oven for 2 1/2 to 3 hours, or until meat thermometer registers 170 degrees.

Meanwhile, bring a large saucepan of lightly salted water to a boil. If potatoes are very small leave them whole and peel away thin band of skin around the middle of each. If using larger potatoes, do not peel, but cut into 2-inch cubes. Cook, uncovered, in boiling water until almost tender, 10 to 12 minutes. Drain thoroughly in a colander.

When roast has cooked for about 1 hour, add potatoes to the roasting pan, turning them in pan juices to coat well. **If there aren’t enough pan juices, brush the potatoes with melted butter. Turn potatoes occasionally during roasting.

Chop garlic very finely and set aside.

To make Rosemary Currant Glaze:
In a small pan, combine 3 tbsp jelly, rosemary, 2 tbsp wine. Warm over medium-low heat, stirring constantly, until jelly melts. Stir in mustard.

To make Pork Loin and Garlic Potatoes:
About 1/2 hour before roast is finished cooking, brush glaze over pork. Brush with glaze every 10 minutes.

About 10 minutes before roast has finished cooking, sprinkle garlic over potatoes. When the internal temperature of the roast has reached 170 degrees, remove meat to a cutting board and allow it to rest for 15 minutes before carving. Remove potatoes from the roasting pan and keep warm.

To make Currant Wine Sauce:
Skim fat from juices in roasting pan. Stir in chicken broth, 1/4 cup jelly, and 2 tbsp wine into juices in pan. Cook, stirring constantly, over medium high heat on top of stove until jelly melts and mixture boils. Boil gently for 5 to 6 minutes until sauce thickens slightly. Keep warm.

To serve:
Use a large meat fork to balance roast with ends of rib bones facing up. Carve meat lengthwise along the rib bones, cutting downward to remove the loin section from the bones. Cut loin meat crosswise into slices. Arrange slices on platter. Surround with the potatoes; garnish. Turn currant wine sauce into a sauce boat and pass with the pork. Serves 6