Roast Pork

1 1/2 tablespoons Szeged Hungarian Garlic
1/2 cup dry red wine
1/2 cup olive oil
1 teaspoon sage
1 tablespoon Szeged Hungarian Ground Cinnamon
1 teaspoon Hawaiian Sea Salt
1/2 teaspoon whole black peppercorns
1/2 cup red currant jelly
1 6-pound center-cut pork rib roast with 8 to 10 bones

For pork:
Combine first 8 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.

For sauce:
Preheat oven to 350�F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon garlic, salt and pepper.

Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160�F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.

Serve pork with sauce. Serves 8.

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