3 lb. boneless rolled pork roast
1/4 to 1/3 c. gin
2 tsp. salt
1/2 to 1 tsp. black pepper
2 tbsp. salad oil or butter
1/2 c. dry red wine
1/4 to 1/2 c. water
1/2 c. sour cream
1 to 2 tbsp. flour
1 to 2 tbsp. red currant jelly

Heat oil in Dutch oven; salt and pepper meat and brown on all sides in oil. Add gin, wine and water; cover; simmer 1 1/2 to 2 hours. Remove meat; keep warm. Skim as much fat as possible from drippings; add flour, a little at a time, shaking it through a small sifter or strainer, stirring it into the remaining fat until smooth. Add sour cream and jelly; heat, stirring to mix well. Heat until all the jelly has melted and sauce is smooth. Serve with the sliced roast. 6 to 8 servings.