Cookbook:Roast Pork Loin with Gravy
If you look up comfort food in the dictionary, you'll see a picture of this dish. (I was just kidding, but if you want to hear something funny, if you look up dictionary in the dictionary, you'll see a picture of the dictionary)
- 1 boneless pork loin roast
- 1 cup salt
- 3/4 cup honey
- 2 Tbsp cracked black peppercorns
- 2 cups apple cider vinegar, brought to boiling
- 10 sprigs fresh thyme, finely chopped
- 2 pounds ice
- Olive oil
- 2 Tbsp all-purpose flour
- 1/2 cup chicken broth
- Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3-3/2 hours.
- Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.
- Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425 degree F oven until internal temperature reaches 140 degrees F.
- Pour drippings from pan and reserve. Keep roast warm at 200 degrees F.
- Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.
- Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.
- Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.
- Slice pork as thick or as thin as you like, and drizzle with gravy.