Pork baked with currant sauce

Category: Meat dishes

Ingredients
pork (neck)	1.5KG
salt	1 table. l.
fennel seed	2 tsp
French mustard beans (ready-made)	1 table. l.
coarse black pepper	to taste (not much)
mayonnaise	optional
semi-sweet red wine	100 ml
lemon juice	1/2 lemon
broth (any)	3-5 table. spoons
black currant (I have frozen)	200 g
cognac	2-3 table. l.
salt, sugar, seasonings (optional)	taste

Cooking method

BAKED PORK WITH CURRANT SAUCE
Grind in a mortar: 1 table. l. salt and 2 tsp. fennel seeds. Grate a whole piece of pork with this mixture (preferably the neck). On top of a piece of meat, grate 1 table with a mixture. l French mustard beans and coarsely ground black pepper (not very much, otherwise it will be bitter). Place the meat in a container and refrigerate at least overnight, or better for a day.
Before cooking, place the pork in a roasting sleeve, you can spread it with mayonnaise on top if you want. Put in an oven preheated to 250 degrees and cook for 1.5 hours, but since the oven bakes differently for everyone, it is better to focus on the temperature inside the piece of meat, I pierced with a probe (no earlier than 1 hour after the start of cooking) and waited for the temperature to reach 80 degrees.
While the meat is baking, we make currant sauce, for this:
Pour 100 ml of red semi-sweet wine into a saucepan, broth (any, I had it frozen), add 1/2 lemon juice, 2-3 tablespoons. tablespoons of cognac, 100 grams of chopped black currant (I used Mixi for this). Boil all this (not very thick), then add salt, sugar (to taste), seasonings (if desired, we did not add), 100 g of whole black currant (I have frozen), boil so that all the components "make friends" between yourself, then add 100 grams of butter, chopped into pieces, and boil a little.
When the meat is ready, cut it into layers, put it on a dish
🔗,
and pour over the sauce.
What you see in the photo is exactly half of what we got.