0 recipes from contoocook and beyond


2 tbsps. vegetable oil
l tsp. dried thyme
l tsp. dried oregano
l tbsps. caraway seeds
l small onion, chopped fine
l large garlic clove, minced
2 tsps. coarse salt
a 4-l/2 lb. boneless pork loin, tied
l tbsps. bourbon, or to taste
l cup chicken broth
l/2 cup water
l tbsps. butter
2 tbsps. all purpose flour
l/2 cup chopped scallion greens
In a small bowl combine well the oil, thyme, oregano, caraway seeds,
onion, garlic and the salt, rub the mixture onto the pork loin, and
in a large roasting pan chill the pork, covered,overnight. Roast the
pork in the middle of a 350 oven for 50 mins. to l hour, or until a
meat thermometer registers l55F, remove it from the oven and trans-
fer it to a cutting board. Let the pork stand, covered loosely with
foil, for l0 mins. While the pork is standing, add the bourbon,
broth and the water to the pan juices, boil the mixture for l min.,
scraping up the brown bits, and strain it through a sieve into a
bowl. In a heavy saucepan combine the butter and the flour, cook
the roux over mod.-low heat, whisking, for 3 mins., and add the
roth mixture in a stream, whisking. Bring the gravy to a boil,
whisking, add the scallion greens, and simmer the gravy for l min.
Discard the strings from the pork, cut the pork into l/2″ thick
slices, and serve it with the gravy.
Serves l0.
Gourmet Magazine, Jan. l992

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter