| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sent | 6 | Servings | |
INGREDIENTS
| 1 | 4 lb bone-in pork loin, 6 | |
| ribs | ||
| 1/2 | t | EACH salt and freshly ground |
| black pepper | ||
| 1 | t | EACH butter and vegetable |
| oil | ||
| 1/2 | c | Bourbon |
| 1/2 | c | Dark molasses |
| 1/2 | t | Ground ginger |
| 1/2 | t | Dried thyme |
INSTRUCTIONS
Heat oven to 325°. Have ready a large ovenproof casserole. Season pork with salt and pepper. Heat butter and oil in a large nonstick skillet. Add pork and brown over medium-high heat. Place in casserole. Boil Glaze ingredients in a small saucepan until syrupy, about 3 minutes. Spoon over roast. Cover casserole and roast, basting pork often with pan juices, until a meat thermometer inserted in center, not touching bone, registers 145°, about 1hour. Remove to carving board, cover loosely with foil and let stand 10 to 15 minutes before slicing (internal temperature will rise while standing). skim fat from pan juices; spoon juices over pork. Recipe by: Woman's Day - 3/10/98 Posted to MC-Recipe Digest by The Taillons <[email protected]> on Mar 05, 1998
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”