Recipe - Molasses-Bourbon Glazed Pork

1 4 pound bonein pork loin; (6
ribs )
One half teaspoon EACH salt and freshly ground
black pepper
1 teaspoon EACH butter and vegetable
oil

GLAZE
One half cup Bourbon
One half cup Dark molasses
One half teaspoon Ground ginger
One half teaspoon Dried thyme

Heat oven to 325°. Have ready a large ovenproof casserole.

Season pork with salt and pepper. Heat butter and oil in a large nonstick
skillet. Add pork and brown over mediumhigh heat. Place in casserole.

Boil Glaze ingredients in a small saucepan until syrupy, about 3 minutes.
Spoon over roast. Cover casserole and roast, basting pork often with pan
juices, until a meat thermometer inserted in center, not touching bone,
registers 145°, about 1hour. Remove to carving board, cover loosely with
foil and let stand 10 to 15 minutes before slicing (internal temperature
will rise while standing). skim fat from pan juices; spoon juices over
pork.

Recipe by: Woman's Day 3/10/98

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 05, 1998