Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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