Roast Pork Loin with Gravy

Ingredients

• 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 thyme
• 2 pounds ice
• to taste olive oil
• 2 tbsp all-purpose flour
• ½ cup chicken broth

Steps

1. Combine the salt, honey, vinegar, peppercorns, thyme, and ice.
2. Pour into a gallon-size zip-top bag and add the roast.
3. Refrigerate 3–3½ hours.
4. Drain the roast and pat dry with paper towels.
5. Coat the roast liberally with olive oil.
6. Place on a roasting rack set in a large roasting pan.
7. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F.
8. Pour drippings from pan and reserve.
9. Keep the roast warm at 200°F.
10. Skim fat from drippings and pour 2 tablespoons into a large saucepan.
11. Heat over medium high heat.
12. Add the flour and cook, whisking continuously, until mixture turns blond in color.
13. Add the skimmed drippings and chicken broth and bring to a boil.
14. Cook until slightly thickened.
15. Reduce heat to low and cook until slightly thinner than desired consistency.
16. If the gravy gets too thick, add some more chicken broth.
17. Slice the pork as thick or as thin as you like, and drizzle with gravy.