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Sausage Apple Quiche
2 Tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 Tablespoon caraway seeds
1 small onion, chopped fine
1 large garlic clove, minced
2 teaspoons course salt
4 1/2 pound boneless pork loin
1 Tablespoon bourbon, or to taste
1 cup chicken broth
1/2 cup water
1 Tablespoon unsalted butter
2 Tablespoons all-purpose flour
1/2 cup chopped green onions
In small bowl, combine oil, thyme, oregano, caraway seeds, onion, garlic, and salt.
Rub mixture onto pork loin. In roasting pan, chill the seasoned pork loin overnight.
Roast at 325 F for 50 minutes to 1 hour, or until meat thermometer reached 155 F.
Remove and let stand 10 minutes.
Add bourbon, chicken broth, and water to pan juices.
Boil one minute, scraping up brown bits.
Strain mixture into a bowl.
In saucepan, combine butter and flour, cook the roux over moderately low heat, whisking for three minutes.
Add the broth mixture in a stream, whisking.
Bring to boil, whisking.
Add green onions and simmer one minute.
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