Herb Roasted Pork Loin with Bourbon Gravy

By kaydeis

Ingredients

• Gravy:
• 1 1/2 Tbs Vegetable oil
• 5/8 tsp dried thyme -- crumbled
• 5/8 tsp dried oregano -- crumbled
• 5/8 Tbs caraway seeds
• 1/2 small onion -- chopped fine
• 1 clove garlic -- minced
• 1 1/4 tsp coarse salt
• 2 1/2 lbs pork loin, lean, boneless -- tied
• 1 Tbs bourbon
• 1/2 cup nonfat chicken broth
• 1/3 cup water
• 1 Tbs unsalted butter
• 1 1/3 Tbs all-purpose flour
• 1/3 cup scallion -- chopped

Preparation

Step 1

1. In a small bowl combine well the oil, thyme, oregano, caraway seeds, onion, garlic and salt. Rub the mixture onto the pork loin, and in a large roasting pan chill the pork, covered, overnight or for a few hours.

2. Roast the pork in the middle of a preheated 350 degree oven until a meat thermometer registers 145 degrees. Remove from oven and let rest on a cutting board, covered loosely with foil, for 10 minutes.

3. While the pork is standing, add bourbon, broth and the water to the pan juices, boil for 1 minute, scraping up the brown bits, and strain it through a fine sieve into a bowl. In a heavy saucepan combine the butter and flour, cook the roux over moderately low heat, whisking for 3 minutes, add the broth mixture in a stream, whisking. Bring the gravy to a boil, whisking, add the scallions and simmer for 1 minute.

4. Discard the strings from the pork, slice into 1/2 inch thick slices and serve with the gravy.

Servings: 6

Nutrition Facts
Nutrition (per serving): 405 calories, 230 calories from fat, 25.6g total fat, 112.1mg cholesterol, 591mg sodium, 512.3mg potassium, 3.8g carbohydrates, <1g fiber, <1g sugar, 36.3g protein, 10.6 points.

Source
Author: Patti A - CLBB
Source: The Best of Gourmet 1993 Edition"