Currant Jelly Sauce

By Janet-2

Ingredients

• Sauce
• 1 teaspoon ground cardamom
• 3 tablespoons olive oil
• 2 cups dry red wine
• 1 1/2 cups pitted prunes (about 10 ounces)
• 3/4 cup prune juice
• 1/2 cup brandy
• 3 cinnamon sticks
• 3 bay leaves
• 1/2 cup red currant jelly

Preparation

Step 1

Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.

Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.

Serve pork with sauce.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Pork-Loin-with-Cardamom-Currant-Jelly-Sauce-3005#ixzz1hIhkvNY5