Pork with currant glaze

A roast pork makes a delicious winter dish and is easy to prepare. Pork must be cooked thoroughly, so it is a good idea to use a meat thermometer and allow the internal temperature to reach 170 degrees F. For a 3 to 5 pound loin roast, cooked at 325 degrees F., you should allow about 2 to 3 1/2 hours of cooking time. Use a shallow pan with a fitted rack that allows the fat to drain off, and be sure the thermometer is not touching a bone or a pocket of fat.

Here is one suggestion of a glaze to enhance and complement the flavor or pork. Combine equal amounts of red currant jelly and soy sauce, flavored with mustard, ginger, salt and pepper. Baste the roast about every 20 minutes with the sauce and serve any that remains separately along with the roast.

A good vegetable with pork is red cabbage, shredded and sauteed in bacon fat, with a little brown sugar, mustard and one or two diced, peeled and cored apples added.