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The Inn at Harbor Head

Kennebunkport, Maine

Specialty Recipe

Glazed Pork Loin with Garlic Potatoes

1 pork loin, about 5 pounds
Freshly ground pepper
18 small new potatoes
3 Tablespoons red currant jelly
2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
3/4 cup dry white wine
2 to 3 teaspoons Dijon mustard
1 clove garlic, minced

Preheat oven to 325 degrees. Sprinkle pork loin with salt and pepper and place on rack in shallow roasting pan. Bake in the center of the oven for 2 to 2-1/2 hours (about 25 to 30 minutes per pound) or until meat thermometer reads 165 degrees.

Bring a large saucepan of lightly salted water to a boil. If potatoes are small, leave them whole; otherwise, cut in half. Cook in boiling water until almost tender, about 10 minutes, and drain in colander. When roast has cooked for about an hour, add potatoes to roasting pan, turning them in the juices to coat well. Turn potatoes occasionally so they brown evenly.

In a small saucepan, combine jelly, rosemary, and 2 tablespoons of wine and warm over low heat until the jelly melts. Stir in mustard. About 1/2 hour before pork is done cooking, brush with the glaze. Brush with glaze about every 10 minutes.

About 10 minutes before the roast is done, sprinkle garlic over potatoes. When meat has reached an internal temperature of 165 degrees, remove meat to a cutting board, cover lightly with foil, and let rest 15 minutes. Remove potatoes from pan and keep warm.

Skim fat from juices in pan. Stir in remaining wine and boil sauce on top of stove for 2 to 3 minutes. Carve meat and arrange slices on serving platter. Surround with potatoes and garnish with sprigs of rosemary. Turn sauce into sauce boat and pass with the pork.

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