Name: Mustard Fennel Pork Loin with Cumberland Pan Sauce
Cook time: 20 min
Total time: 14 1/2 hr (includes marinating pork)
Yield: Makes 8 servings
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; 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; Accompaniment: pork cracklings; an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer

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Mustard Fennel Pork Loin with Cumberland Pan SauceDavid Loftus

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

Cooks' note:

Pork can be marinated up to 24 hours.

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