Gourmet Yourself: Pork Prime Rub with Bourbon Gravy

Cowboy-sized portions for hungry patrons

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    NEWSLETTERS

    TK
    Annie Potasznik
    This little piggie went straight from the plate at Cowtown Diner right into a happy customer's belly.

    Bone in, center cut Pork Loin, 3-4 lbs
    1/4 cup chopped fresh rosemary
    1/4 cup chopped fresh thyme
    1/4 cup Cajun seasoning
    1/4 cup canola oil

    1/2 cup butter
    1/2 cup flour
    1/3 cup medium diced yellow onion
    2 tablespoons garlic
    2 cups beef broth
    2 cups pork or ham broth
    1/2 cup favorite bourbon

    Preheat oven to 500 degrees. Rub pork loin with the rosemary, thyme salt, pepper, oil and Cajun seasoning on all sides. Put roast in preheated oven and reduce heat to 300 degrees (this sears the roast and then slow cooks it).

    In the meantime, add butter, flour and onions to a sauce pot. Heat over medium heat, stirring consistently, scraping all sides of pot for five minutes, then add garlic and sautee one more minute. Make sure the beef broth and pork broth are at room temperature or colder. Add beef broth, pork broth, and bourbon and cook, stirring constantly over medium heat. Bring to a boil for three to four minutes to cook out the flour. Taste and season with salt and pepper to your liking.

    When pork roast reaches the internal temperature of 135 degrees, take out of the oven and let rest for six to eight minutes before slicing.

    Pour gravy over roast.  Serve with your favorite side. We recommend eggs sunny side up.