water gate inn's intoxicated loin of pork

Name: Water Gate Inn's Intoxicated Loin of Pork
Cuisine: American
Ingredients: 1 - pork loin roast; 1/4 cup(s) bacon fat; 3 - cloves of garlic, cut; 1/2 cup(s) parsley, chopped; - claret wine, to cover; 2 cup(s) beef stock; ## SEASONINGS; 2 tablespoon(s) salt; 1 tablespoon(s) pepper; 1 teaspoon(s) nutmeg; 1/2 tablespoon(s) sage; 1/2 tablespoon(s) marjoram; ## BOUQUET GARNI; 1 - large bay leaf; 1 - sprig of thyme; 2 - sprigs of green celery leaves; 1 - 1 inch piece of horseradish root

9 Pinches

Ashley Gibson

Franklin, NC

Updated on Dec 15, 2014

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.

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Ingredients

1 - pork loin roast
1/4 cup bacon fat
3 - cloves of garlic, cut
1/2 cup parsley, chopped
- claret wine, to cover
2 cups beef stock
SEASONINGS
2 tablespoons salt
1 tablespoon pepper
1 teaspoon nutmeg
1/2 tablespoon sage
1/2 tablespoon 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

Step 1

Rub pork well on all sides with the seasonings. Sear it in hot bacon fat containing cut cloves of garlic and chopped parsley.

Step 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.
Step 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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