Roast Pork with Currant Sauce

Directions

• In a bowl, combine the orange juice, lemon juice, ginger, 1 teaspoon garlic, oregano, cinnamon and coriander. Cover and refrigerate 1 cup for sauce. Pour remaining marinade into a large resealable plastic bag; add pork and onion. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
• Drain and discard marinade; place the roast on a rack in a shallow roasting pan coated with cooking spray. Bake at 350° for 1 hour or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
• In a small nonstick saucepan, saute shallot and remaining garlic in butter for 1 minute. Sprinkle with flour; cook and stir until blended. Gradually stir in the broth, jelly and reserved juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.