Roast Pork Loin with Gravy
If you look up comfort food in the dictionary, you'll see a picture of this dish.
1 boneless pork loin roast
1 cup salt
¾ cup honey
2 tbsp cracked black peppercorns
2 cups apple cider vinegar, brought to a boil
10 sprigs fresh thyme, finely chopped
2 pounds ice
Olive oil
2 tbsp all-purpose flour
½ cup chicken broth
Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3–3½ hours.
3½ hours
Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.
Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F.
Pour drippings from pan and reserve. Keep roast warm at 200°F.
Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.
Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.
Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.
Slice pork as thick or as thin as you like, and drizzle with gravy.