Categories: Pork/ham 
      Yield: 8 servings 
  
      1 tb Salt                                     -(about 6-to-7 lbs and 
           Freshly ground pepper                    - containing 11-or-12 chops) 
           - to taste                          1 md Onion 
      1 tb Fresh thyme leaves; -=OR=-               - peeled and roughly chopped 
      1 ts -Dried thyme                        2    Celery stalks 
      1 tb Finely minced garlic                     - roughly sliced 
      3 tb Olive oil                           2 tb Flour 
      1 ts Ground coriander                    2 c  All-purpose broth 
      1    Pork loin, with rib bones                -OR low-sodium chicken broth 
           - chine bone removed,               1 c  Southern Comfort 
  
  COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food 
  processor and blend to a paste-like consistency. Scrape into a small bowl. 
  Place pork on a work surface, rub the surface with all the herb paste and 
  place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat 
  oven to 400F. Place the pork in the oven on a rack in a roasting pan and 
  immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the 
  onions and celery. As the roast cooks, remove any excess fat with a basting 
  bulb. The pork juices should run barely pink and the roast will continue to 
  cook while it "rests." A meat thermometer should read 165F-to-170F in the 
  thickest part of the roast. Remove the roasting pan from the oven and 
  increase the heat to 425F. Remove the roast to a plate to rest for 30 
  minutes before carving. Add the flour to the vegetables in the roasting 
  pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan 
  to the stovetop, place over medium heat and add the broth, Southern Comfort 
  and any juices that have escaped from the pork. Cook, stirring, until the 
  gravy thickens. To serve, cut the loin into individual chops and arrange on 
  a serving platter. Strain the gravy through a sieve or strainer into a 
  sauceboat and serve on the side. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK