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Pork Roast with Gravy

Source of Recipe


John Owen






List of Ingredients



• 4-lb. pork loin roast
  
• 1 to 2 cloves garlic
  
• 2 to 3 sprigs of rosemary
  
• Salt, pepper
  
• 2 cups hot water
  
• 3 beef bouillon cubes
  
• 3 Tbsp of cornstarch mixed with 3 Tbsp water
  
• 1 tsp Kitchen Bouquet
  






Instructions



1. With a sharp, thin knife puncture the meat in several places on both sides of the roast, filling each with slivers of garlic and some rosemary. Sprinkle the meat generously with salt and pepper.
   
   
2. Plunk the roast in a pan, fat side up, and shove it onto the lowest rack of a 350-degree (F) oven. Roast about 2 hours, basting occasionally with the pan juices. (I bake some peeled new potatoes, halved if necessary, in a separate pan for the same time at the same temperature.) The roast may be done before 2 hours have passed, so check frequently with a meat thermometer. (It should reach a temperature of 165 degrees.) Remove roast to a serving platter and cover with aluminum foil.
   
   
3. To the pan drippings, add the water and bouillon cubes. Place on a stovetop burner and bring to a boil, stirring with a wooden spoon. Stir in the cornstarch mixture and continue to stir until this mess has thickened. Stir in the Kitchen Bouquet and pour the gravy into a beaker to be served with slices of the meat.
   
   Serves 6 to 8