Loin of Pork, Braised in Red Wine

From Ruth Van Waerebeek's "Everyone Eats Well in Belgian." She describes it as her mother's signature dish. Recommends: "This wonderful dish is tradtionally served with Baked Apples Filled With Berries. Deep-Fried Potato Croquettes make it a feast."

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 1  boneless pork loin roast (2 to 3 pounds)
• 1  medium onion, coarsely chopped
• 2  carrots, peeled and cut into 1/4-inch cubes
• 1  celery rib, cut into 1/4-inch cubes
• 1  garlic clove, peeled and crushed
•  bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 large bay leaf)
• 6  juniper berries
•  salt and pepper
• 2 -3  cups full-bodied red wine (Burgundy or Merlot)
• 1  tablespoon  raspberry or other fruity red wine vinegar
• 4  tablespoons  vegetable oil
• 1⁄2 cup cognac
• 1 -2  tablespoon red currant jelly
• 1 -2  teaspoon potato starch

Directions

1. One to two days before, place the meat, onion, carrots, celery, garlic, bouquet garni, juniper berries and salt and pepper in a large glass or earthenware bowl. Pour in enough red wine to just cover the meat, then add the vinegar. Cover with plastic wrap, then refrigerate, the longer the better.
2. Remove meat from marinade and pat dry. Heat 2 tablespoons of butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat, and brown on all sides, about 15 minutes. Off the heat, flambé the roast with the Cognac. (To flambé: heat alcohol in saucepan, then remove from burner. Have lid at the ready, just in case. Stand back, and ignite liquid with long match. Pour flaming alcohol over meat.).
3. Add the marinade, and all the ingredients in it. Simmer, partially covered, over low heat until the meat is tender, about one hour. Transfer meat to a cutting board, and let rest for 10 minutes before slicing.
4. Strain the cooking liquids through a sieve, reserving the vegetables. Discard garni. Return the the liquid to the Dutch oven, and boil, uncovered, over high heat to reduce by one third, about 5 to 7 minutes.
5. Finish the sauce: Purée the vegetables and cooking liquid in a blender to a smooth consistency. It should be a thick, full-flavored sauce. Return to the pan and reheat it. Add the red currant jelly and whisk until well blended. If the sauce seems thin, add a little potato starch dissolved in 1 tablespoon water or wine. Whisk in the remaining 2 tablespoons of butter. Do not boil.
6. Slice the meat, and arrange on a platter. Spoon some of the sauce over the sliced meat, and pass the rest in a sauceboat.