Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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