Instructions: 1. Work on a cutting board or plate to collect the juices. Using a sharp knife, cut away all the peel and pith from the grapefruit. Cut into bite sized pieces. SAUCE: place half the grapefruit in a bowl. Mix with the red currant jelly. Set aside.

2. Rinse the pork and pat dry with paper towels. Place pork on a sheet of waxed paper large enough to fold over the meat. Sprinkle both sides of the pork with salt and pepper, mixed herbs (see tip) and dried chervil. Fold the waxed paper over the meat.

3. About 10 minutes before mealtime; heat a grill pan or nonstick fry pan. Spray lightly with olive oil if desired. Sear the pork for three undisturbed minutes. Turn pork to sear other side. If the seared side of the pork seems too dry, drizzle garlic-infused olive oil lightly on top. Again, do not press the meat with a spatula or otherwise move it. Allow it to sear for 2 minutes. Using a tongs, turn the pork gently to sear the sides, if desired.

4. Deglaze the pan with the wine. Add the grapefruit and red currant jelly mixture. When it reduced, (about 90 seconds), plate the pork. Allow the pork to stand about 3 minutes before serving and cutting.

THE MENU - FRUIT: Remove peel and pith from the orange; cut into bite sized pieces. Combine orange with the remaining grapefruit; toss with 1 teaspoon honey. Set aside. VEGETABLES: Boil the vegetables in the same 3- to 4-quart pot of water seasoned with an all-vegetable salt substitute. Cook the potatoes first, whole, for about 5 minutes. Meanwhile trim the asparagus spears; peel (optional); cut into 1 to 1 1/2 inch lengths. Separate the tender tips from the stalks. Add the stalks to the pot and boil about 2 minutes. Add the limas; return to a boil and boil 1 minute. Add the tips and boil for no longer than 2 minutes. (Steady gentle boil.) Takes 13 to 15 minutes total. Drain; transfer to a serving bowl; quarter the potatoes; toss vegetables with herb if desired.

TIP - We used an herbal blend called "Lawrys Pinch of Herbs." It includes sesame seeds.

MENU

Description: "red current grapefruit wine reduction"

Start to Finish Time:
"0:35"

NOTES : MENU : Ruby Glazed Pork, boiled California Rose Potato, Asparagus and limas, orange and grapefruit sections with honey. This was a meat and potatoes sort of meal made special because of the fruit in the reduction and served along side. Flavors were distinct and complementary. Wonderful tangy-sweet glaze for the pork. This is a variation and -Pat 4/24/02

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