Have the butcher crack the backbone from ribs of a 5 to 6 pound center cut loin of pork so that carving will be easy. Wipe meat with damp cloth. Trim off excess fat. Season meat with 1 teaspoon salt and 1/4 teaspoon pepper. Place in an open roasting pan, fat side up. Roast in a moderately slow oven 325 degrees F, allowing 35 to 40 minutes per pound, or until meat thermometer registers 185 degrees F. About 1 1/2 hours before meat is done, remove from oven and pour all fat from pan. Heat 1 cup cider or, if you like, sauterne with 1 jar (10 oz.) red currant jelly until blended, and pour over meat. Continue roasting until meat is done, basting frequently with the glaze. To serve, remove meat from pan and keep warm. Skim excess fat from sauce and stir in 1 cup consomme. Bring the mixture to a boil and pass it with the roast. Makes 8 to 10 servings.