Braised Pork Loin

Step 1: One day before serving, place meat and next 9 ingredients (through salt and pepper) in a large glass bowl. Pour in enough wine to cover meat and add vinegar. Cover with plastic wrap and refrigerate overnight (or up to 2 days).

Step 2: Remove meat from marinade and pat dry with paper towels.

Step 3: Heat half the butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat and brown on all sides, about 15 minutes.

Step 4: Remove pan from heat and pour Cognac over, light with a long fireplace lighter or long wooden match. When flame goes out, pour marinade into pan.

Step 5: Simmer, partially covered, over low heat until meat is tender, about 1 hour.

Step 6: Transfer meat to cutting board and let rest 10 minutes.

Step 7: Remove parsley stems, thyme stems and bay leaf from juices; discard. Remove vegetables with slotted spoon and reserve.

Step 8: Bring cooking liquid to a boil over high heat and boil, uncovered, for 5-7 minutes, until reduced by one third.

Step 9: Puree the cooking liquid and vegetables in a blender until smooth. Return to pan and reheat. Stir in red currant jelly.

Step 10: If sauce needs thickening, mix a little potato starch with 1 tablespoon water and whisk into sauce. Whisk in remaining butter (do not boil).

Step 11: Slice meat and serve with sauce.