broken bay leaves and chop with fennel seeds and salt in a grinder for spices. Plastered carbonate, olive oil, mustard, roll in seasoned salt and leave to marinate overnight in the refrigerator. Then let stand for 30 minutes at room temperature in the oven and bake for 25 minutes at a temperature of 230 C, then reduce heat to 160 C and baked for about 40 minutes. Pull on a dish, let stand for half an hour.
From the brazier in which pork is baked, remove excess fat, add the glass of water and placing it on two burners, bring to a boil and scrape with a spoon all prizharilos to the walls. Then strain the broth into a saucepan, add the red wine, lemon juice, half black currants and cognac sauce boil down almost by half. Remove from the heat, introduce small portions of butter, stir and season with pepper and salt, if necessary, add a fresh currant. Cut the pork into slices and serve with sauce.