| 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
<taillon@access.mountain.net> on Mar 05, 1998
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