Roast pork: Discard center stem from bay leaves, then crumble leaves into grinder and pulse with kosher salt and fennel seeds until bay leaves are finely chopped.
Discard any strings from loin if tied. Arrange loin, fat side up, lengthwise on a work surface. Holding knife horizontally, make a lengthwise cut about 1 1/2 inches deep along side of loin (do not cut all the way through). Open loin like a book, then pat dry inside and out. Rub 1 tablespoon mustard all over cut sides, then sprinkle with 1 teaspoon seasoned salt. Close loin and tie crosswise at 1-inch intervals with string. Rub olive oil evenly over roast, then rub with remaining mustard and sprinkle with remaining seasoned salt, pressing lightly to help adhere. Oil roasting rack, then transfer pork, fat side up, to rack set in roasting pan and marinate, loosely covered and chilled, at least 12 hours.
Let pork stand at room temperature 30 minutes before roasting.
While pork comes to room temperature, put oven rack in middle position and preheat oven to 450°F.
Roast pork 25 minutes, then reduce oven temperature to 325°F and continue to roast until thermometer inserted diagonally 2 inches into center of meat registers 145°F, 35 to 45 minutes. Transfer pork to a platter (reserve roasting pan) and let stand, uncovered, 25 minutes.
Make sauce while pork stands: If there is fat in roasting pan, skim all but 1 tablespoon. Straddle roasting pan across 2 burners, then add 1/2 cup water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Port and boil 1 minute. Add orange and lemon juices, jelly, ginger, and salt, and cook, whisking, until jelly is dissolved. Whisk together remaining tablespoon water and cornstarch in a cup, then add to pan and boil, whisking, 1 minute. Remove from heat and whisk in butter, then pour sauce through a fine-mesh sieve into a bowl.
Discard string from pork. Slice pork and serve with sauce and cracklings.
*Available at some supermarkets, some specialty foods shops, and Niman Ranch (866-808-0340; ).
Cooks' note: Pork can be marinated up to 24 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	611.71 Kcal (2561 kJ)
Calories from fat	259.65 Kcal
		% Daily Value*
Total Fat	28.85g	44%
Cholesterol	184.93mg	62%
Sodium	556.08mg	23%
Potassium	1090.83mg	23%
Total Carbs	7.51g	3%
Sugars	5.08g	20%
Dietary Fiber	0.53g	2%
Protein	72.07g	144%
Vitamin C	11.7mg	19%
Iron	2.7mg	15%
Calcium	26.2mg	3%

Amount Per 100 g
Calories	190.06 Kcal (796 kJ)
Calories from fat	80.68 Kcal
		% Daily Value*
Total Fat	8.96g	44%
Cholesterol	57.46mg	62%
Sodium	172.78mg	23%
Potassium	338.93mg	23%
Total Carbs	2.33g	3%
Sugars	1.58g	20%
Dietary Fiber	0.17g	2%
Protein	22.39g	144%
Vitamin C	3.6mg	19%
Iron	0.8mg	15%
Calcium	8.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
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