Cookbook:Roast Pork Loin with Gravy

If you look up comfort food in the dictionary, you'll see a picture of this dish.

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 fresh thyme, finely chopped
 * 2 pounds ice
 * Olive oil
 * 2 tbsp all-purpose flour
 * ½ cup chicken broth

Procedure

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