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Real Recipes From Real Home Cooks ®

water gate inn's intoxicated loin of pork

dragracefan83 avatar
Recipe by
Ashley Gibson
@dragracefan83
Franklin, NC

This recipe is from "The Second Ford Treasury of Favorite Recipes from Famous Eating Places" published in 1954. This recipe was from the Famous Water Gate Inn.

►
method Bake

Ingredients For water gate inn's intoxicated loin of pork

  • 1
    pork loin roast
  • 1/4 c
    bacon fat
  • 3
    cloves of garlic, cut
  • 1/2 c
    parsley, chopped
  • claret wine, to cover
  • 2 c
    beef stock
  • SEASONINGS
  • 2 Tbsp
    salt
  • 1 Tbsp
    pepper
  • 1 tsp
    nutmeg
  • 1/2 Tbsp
    sage
  • 1/2 Tbsp
    marjoram
  • BOUQUET GARNI
  • 1
    large bay leaf
  • 1
    sprig of thyme
  • 2
    sprigs of green celery leaves
  • 1
    1 inch piece of horseradish root

How To Make water gate inn's intoxicated loin of pork

  • 1
    Rub pork well on all sides with the seasonings. Sear it in hot bacon fat containing cut cloves of garlic and chopped parsley.
  • 2
    Put pork in baking pan. Add bouquet garni tied up with heavy white thread. Cover with claret and bake at 375 degrees, allowing 30 to 35 minutes per pound. Turn the meat once in a while as it roasts.
  • 3
    When the pork is done the wine will have evaporated. Remove meat; pour in beef stock. Brown some flour and mix with little stock. Pour this roux into remaining stock and, stirring, heat to boiling.
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