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Ingredients:
- 1 pork loin roast, about 4 to 5 pounds
- salt and pepper
- garlic powder
- 1 jar (10 ounces) red currant jelly
- juice of 1 lime, about 2 to 3 tablespoons
- 1 teaspoon lemon pepper or 1 teaspoon finely grated lemon zest and 1/8 teaspoon coarsely ground pepper
- 1/2 teaspoon powdered ginger
Preparation:
Place on rack in roasting pan and bake at 350° for about 2 1/2 hours. Combine glaze ingredients; spread over the roast. Bake 30 to 45 minutes longer, or until roast is about 155°. Let roast stand for 10 minutes before slicing.
Serve with potatoes and a vegetable or tossed salad.
Suggested Wines: California or Oregon Pinot Noir, a good Chilean or Italian Merlot, or a peppery Syrah.
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