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1 tb Salt -(about 6-to-7 lbs and
Freshly ground pepper - containing 11-or-12 chops)
- to taste 1 md Onion
1 tb Fresh thyme leaves; -=OR=- - peeled and roughly chopped
1 ts -Dried thyme 2 Celery stalks
1 tb Finely minced garlic - roughly sliced
3 tb Olive oil 2 tb Flour
1 ts Ground coriander 2 c All-purpose broth
1 Pork loin, with rib bones -OR low-sodium chicken broth
- chine bone removed, 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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