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Roast Pork Loin
Recipe by: Michael Roberts
Prep time:
Serves:
1 tb Salt Freshly ground pepper - to taste
1 tb Fresh thyme leaves; -=OR=- 1 ts -Dried thyme
1 tb Finely minced garlic
3 tb Olive oil
1 ts Ground coriander
1 Pork loin, with rib bones - chine bone removed, (about 6-7 lbs and
containing 11-12 chops)
1 md Onion - peeled and roughly chopped
2 Celery stalks - roughly sliced
2 tb Flour
2 c All-purpose broth -OR low-sodium chicken broth
1 c Southern Comfort
COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food
processor and blend to a paste-like consistency. Scrape into a small
bowl. Place pork on a work surface, rub the surface with all the herb
paste and place the loin in the refrigerator for 2 hours or up to 8
hours. Preheat oven to 400F. Place the pork in the oven on a rack in
a roasting pan and immediately reduce heat to 350F. Roast for 2 hours.
After 1 hour add the onions and celery. As the roast cooks, remove any
excess fat with a basting bulb. The pork juices should run barely pink
and the roast will continue to cook while it \"rests.\" A meat
thermometer should read 165F-to-170F in the thickest part of the roast.
Remove the roasting pan from the oven and increase the heat to 425F.
Remove the roast to a plate to rest for 30 minutes before carving. Add
the flour to the vegetables in the roasting pan, mix and replace in the
oven for 15 minutes. Transfer the roasting pan to the stovetop, place
over medium heat and add the broth, Southern Comfort and any juices that
have escaped from the pork. Cook, stirring, until the gravy thickens.
To serve, cut the loin into individual chops and arrange on a serving
platter. Strain the gravy through a sieve or strainer into a sauceboat
and serve on the side.
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