Ingredients
- 1 (2-1/2 lb) Villari Brothers Pork Loin Roast
- 1 small Onion, sliced
- 2 Tablespoons Moonshine (you can substitute any whiskey or bourbon. or omit all together)
- 1⁄4 teaspoon Crushed Red Pepper
- 14-16 ounces of Veal Stock or Chicken Stock
- 1⁄8 teaspoon Black Peppercorns
- 1 Bay Leaf
- 2 lbs Fresh Carrots (cut in 1 -nch lengths or use Baby Carrots)
- 8 small Red Potatoes, halved or quartered depending on size
- For thickening the drippings: 1-½ Tablespoons Water
- 2 Tablespoons Cornstarch
Directions
- Preheat oven to 325°F.
- Place Sliced Onions in the bottom of a Roasting Pan or Dutch Oven.
- Season the Pork Loin Roast with Salt and Pepper and place it in the Roasting pan or Dutch Oven.
- Pour the Stock around Roast, add the Crushed Red Pepper, Black Peppercorns and Bay Leaf, and add the Moonshine (or substitute) if you choose.
- Cover bake at 325°F for 1 1/2 hours.
- Pull pan from the oven and add the Potatoes and Carrots, Cover and roast for an additional 45-50 minutes until Vegetables are tender,
- Place Roast and Vegetables in serving dish and let rest.
- For gravy, if desired: Bring remaining pan juices to boil for approximately 10 minutes or until volume is reduced by half.
- Remove the Bay Leaf.
- In a small bowl combine water and cornstarch, blend until smooth and add to the boiling pan juices. Cook, stirring until mix is bubbly and thickened. Season to taste.
