Herb-Roasted Pork Loin With Bourbon Gravy

• For the Marinade
• 2 Tablespoons vegetable oil
• 1-teaspoon dried thyme
• 1-teaspoon dried oregano
• 1-teaspoon caraway seeds
• 1 small onion, chopped fine
• 1 large clove garlic, chop fine
• 2 t coarse salt
• 4 1/2 pound boneless pork loin tied
• For the Souce:
• 1 Tablespoon bourbon
• 1 cup chicken broth
• 1/2 cup water
• 1 t unsalted butter
• 2t all-purpose browned flour
• 1/2 chopped callo greens

1. Make marinade; marinade pork overnight.
2. Cook Pork
3. Roast 350 (about 50 minutes to internal 130)
4. Deglaze pan with bourbon. Add strained deglaze to roux and reduce.

marinade, vegetable oil, thyme, oregano, caraway seeds, onion, clove garlic, salt, pork loin, bourbon, chicken broth, water, butter, flour, callo greens

Taken from www.epicurious.com/recipes/member/views/herb-roasted-pork-loin-with-bourbon-gravy-52994701 (may not work)