Roast Pork Loin with Mustard and Currant Sauce

Name: Roast Pork Loin with Mustard and Currant Sauce
Cuisine: French
Ingredients: 1 side of boneless loin of pork, about 5 pounds; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 teaspoon ground cardamom; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon ground ginger; Large pinch of ground cloves; 2 cloves garlic, very finely chopped; 2 tablespoons finely chopped cilantro leaves; 1½ tablespoons dark soy sauce, nam pla, or nuoc mam; 1½ tablespoons dark soy sauce, nam pla, or nuoc mam; 1½ tablespoons dark soy sauce, nam pla, or nuoc mam; 2 tablespoons dried currants; 1 tablespoon vinegar of your choice; 1 cup boiling veal or chicken stock of your choice; 2 teaspoons cornstarch; 2 tablespoons cold veal or chicken stock of your choice; 2 tablespoons cold veal or chicken stock of your choice; Dijon mustard; Salt; Coarsely cracked black pepper

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The roast will have to be boned entirely, cleaned of all silverskin and fat, and tied with kitchen string as indicated, then marinated overnight.

Ingredients

1 side of boneless loin of pork, about 5 pounds
1 teaspoon ground cinnamon

Europe
France
Main course

Method

Strip the pork loin completely of fat and silverskin. Tie the loin at 1-inch intervals to shape it evenly round. In a small cup mix together the spices, garlic, and cilantro. Spread evenly on a sheet of parchment paper. Brush the meat with the soy sauce, then roll the roast in the mixture of spices and herbs to cover its entire surface evenly. Put the roast on a stainless steel rack resting ove