2 tbsp. vegetable oil
1 tsp. thyme
1 tsp. oregano
1 tbsp. caraway seeds
1 lg. garlic clove
1 tsp. coarse or Kosher salt
4 1/2 lb. boneless pork loin
1 c. chicken broth
1/2 c. water
1 tbsp. butter
2 tbsp. flour
1/2 c. scallion greens
1 tbsp. bourbon
Mix together oil and all herbs plus the salt. Rub onto the pork loin. Put in large roasting pan, covered. Roast pork in middle of preheated oven at 350 degrees for 50 minutes to one hour. Remove from oven and transfer to cutting board. Let pork stand, covered with foil for 10 minutes. Cut roast on the diagonal to serve.
SAUCE: While roast is standing, add bourbon, broth and water to pan juices and bring mixture to a boil for 1 minute. Strain into bowl. In saucepan, combine butter and flour, cook for 3 minutes, whisking, add broth and whisk until smooth. Add scallions. Serve sauce with roast. Serves 4.
