Mustard Fennel Pork Loin With Cumberland Pan Sauce

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Ingredients for 8 servings

2 California bay leaves

1 1/2 tablespoons kosher salt

1 tablespoon fennel seeds

1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)

1/4 cup coarse-grain mustard

2 teaspoons olive oil plus additional for greasing

1/2 cup plus 1 tablespoon water

1/3 cup ruby Port

2/3 cup fresh orange juice

1 1/2 tablespoons fresh lemon juice

3 tablespoons red-currant jelly

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 tablespoon cornstarch

1 tablespoon unsalted butter

Special equipment: an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not glass) with a rack; an instant-read thermometer

Accompaniment: pork cracklings

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