Mustard Fennel Pork Loin with Cumberland Pan Sauce

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Ingredients

  • 2 California bay leaves
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon fennel seeds
  • 1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)
  • 1/4 cup coarse-grain mustard
  • 2 teaspoons olive oil plus additional for greasing

    • For sauce
    • 1/2 cup plus 1 tablespoon water
    • 1/3 cup ruby Port
    • 2/3 cup fresh orange juice
    • 1 1/2 tablespoons fresh lemon juice
    • 3 tablespoons red-currant jelly
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1 tablespoon cornstarch
    • 1 tablespoon unsalted butter

    • Special equipment: an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer
    • Accompaniment:

      Description

      Our Food Editors Were Truly Impressed With The Flavorful Pork They Found In London Restaurants — Chefs There Are Making The Most Of Heirloom...

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