Juicy Herbed Pork Loin With Currant Sauce

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Pork Loin Directions-------------.

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Set oven to 475 degrees.

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Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.

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Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.

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Spread all over pork loin, roll the loin in chopped parsley.

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Cover with plastic wrap and let rest in refrigerator for at least one hour.

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Place on rack in shallow roasting pan.

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Roast in 475 degree oven for exactly 30 minutes.

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Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.

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(This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).

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As the loin is resting, turn oven temperature down to 325 degrees.

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After the loin has rested, put it back in the oven (325 degrees), and bake for approx.

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30- 45 minutes, or until the internal temperature reaches 145 degrees.

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Do not overcook!

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Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.

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(150-155 degrees) While the loin is resting, begin the currant sauce.

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Currant Sauce Directions-------------.

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Over medium heat, melt jam.

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Whisk in mustard, vinegar, and salt and pepper until smooth.

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Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.

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Enjoy!