Recipe - Roast Loin Of Pork With Pinot Noir Sauce

2 cup Chicken stock
2 teaspoon Mustard, whole grain
1/3 cup Salt
1/3 cup Sugar
2 One half qt Water, warmed
3 pound Pork loin, center, RTC
3 Bay leaves
1 tablespoon Thyme
6 Coriander seed
6 Juniper berries
One fourth cup Olive oil
2 tablespoon Thyme, chopped

Dissolve salt and sugar in the water. Add the pork and the herbs (excluding
the chopped thyme). Cover and marinate overnight in the refrigerator.
Preheat oven to 325 F. Remove the pork loin from liquid and rub with olive
oil and chopped thyme. Heat a large sauté pan and brown pork. Transfer to
oven and roast for 3040 minutes or until the internal temperature
registers 155 F. Remove and cover roast. Pour fat from pan.

To make sauce, add 2 cups chicken stock to pan and reduce by half. Add 1
cup Robert Mondavi Pinot Noir and reduce again. Mix in mustard. Slice Pork
and serve with Pinot Noir Sauce.

Suggested Wine: Robert Mondavi Pinot Noir

Serving Ideas : Serve with Garlic Mashed Potatoes and Braised Swiss Chard

Recipe by: Annie Roberts Robert Mondavi Winery Posted to MCRecipe Digest
V1 #521 by "M.Leiva" mleiva@netcom.ca on Mar 17, 1997