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Glazed Roasted Pork Loin

pork

1 teaspoon dry mustard
1 teaspoon crumbled dried basil
1/4 teaspoon freshly ground pepper
4 pounds boneless pork loin; rolled and tied
1/2 cup port or sherry
2 tablespoons soy sauce
2 cloves garlic; crushed
1/4 cup red currant jelly
1 tablespoon vegetable oil

In small bowl, stir together mustard, basil and pepper, rubbing mixture with back of spoon to crush basil finely and blend ingredients well. Rub pork evenly with mixture, place in sturdy plastic bag and set in large dish. In measuring cup, stir together port, soy sauce and garlic. Pour mixture over pork and seal bag tightly. Refrigerate for at least 2 hours or overnight, turning often. Remove pork to rack in shallow roasting pan, reserving marinade. Roast pork, uncovered, in 325°F oven for about 2 hours or until meat thermometer inserted in thickest part registers 170°F Meanwhile, in small saucepan, combine 1 tablespoon of the reserved marinade with jelly and oil; heat over medium heat, stirring, until jelly has melted. Spoon some of the mixture over meat 2 or 3 times during last 30 minutes of roasting for a nice glaze. When pork is cooked, remove from oven and let stand, covered, at room temperature for 10 minutes for juices to set before carving. If you wish a sauce to serve with the pork, remove and discard excess fat from pan; de-glaze pan by pouring in a little water or port and stirring up any brown bits in bottom of pan. Add remaining reserved marinade; bring to boil and transfer to warm gravy boat to pass with thinly sliced pork.

Contributor: Canadian Living - April, 1986

Yield: 8 servings

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