| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Sent |
6 |
Servings |
INGREDIENTS
| 1 |
|
4 lb bone-in pork loin; (6 ribs ) |
| 1/2 |
ts |
EACH salt and freshly ground black pepper |
| 1 |
ts |
EACH butter and vegetable oil |
| 1/2 |
c |
Bourbon |
| 1/2 |
c |
Dark molasses |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
GLAZE
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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