• 2 1/2 pound pork loin roast, boneless
  • 1/4 cup coriander seed
  • 6 juniper berries
  • 6 black peppercorns
  • 1 cup bread crumbs, fresh
  • 2 cloves garlic, peeled
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 cup currant jelly

Heat oven to 350 degrees F. Place pork on rack in shallow pan. Place coriander, juniper and peppercorns in work bowl of food processor or blender; cover*. Process 30 seconds. Add bread crumbs, garlic and salt. Process 30 seconds. Gradually add the oil and water, processing until thick mixture is formed. Press bread mixture onto top and sides of roast, placing the majority of the mixture on top. Place in oven and roast for 40 to 45 minutes (about 20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.

Meanwhile, melt preserves in small saucepan over low heat. Skim any fat from roast pan drippings; stir into melted jelly. Pass sauce with sliced roast.

Serves 6.

*Or crush seeds and berries in a plastic bag with a meat mallet.

Tempt the one you love with this pretty roast. Find whole coriander seeds and juniper berries at specialty kitchen shops or specialty grocery stores. Serve with steamed asparagus and sauteed summer squash.

Calories: 560 calories

Protein: 44 grams

Fat: 21 grams

Sodium: 640 milligrams

Cholesterol: 105 milligrams

Saturated Fat: 4 grams

Carbohydrates: 50 grams