Roast pork loin
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Roast pork loin
  Roast    Pork  
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52422. Report a problem with this recipe.
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      Title: Roast pork loin
 Categories: Meats
      Yield: 8 Servings
 
      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-to-7 lbs and
           - containing 11-or-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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Recipe ID 52422 (Apr 03, 2005)

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