PORK: Another simple roast pork recipe.

ROAST LOIN OF PORK WITH GRAVY:

5-6 lb. pork loin                                                          

salt and pepper

2 cloves garlic, each sliced into 4 slivers                    

2 tbsp. oil                    

gravy:

   1 cup hot chicken stock                               

   1 cup dry white wine

   2 carrots, diced                                            

   2 stalks celery, diced

   1 onion, chopped                                         

   1 tbsp. Dijon mustard

   2 tbsp. sour cream                                       

   1 tsp. cornstarch + 2 tbsp. cold water                                               

   salt and pepper

Preheat oven to 350 degrees F.  Make 8 slits along the roast and insert garlic slivers. Rub roast generously with salt and pepper and brush roast with 2 tbsp. oil. Place roast in a roasting pan. Cook for 30 minutes per pound of weight or until meat thermometer reads 155 degrees F.  

Half hour before the cooking is complete; place carrots and celery in the roasting pan and continue cooking.

When the roast is cooked, transfer it to a heated platter and let it stand for 10 minutes before carving, to allow juices to return to the center of the roast, and for the internal temperature to reach 160 degrees F.

Meanwhile, pour off excess oil from roasting pan and place it on the stove over medium-high heat. Add onions and cook it with the rest of the vegetables in pan for 3 to 4 minutes. Add the wine and cook to reduce the liquid by half. Add hot chicken stock. Bring to a boil and simmer for 1-2 minutes. Adjust seasoning, adding salt and pepper to taste if necessary.

Mix cornstarch with water and add to the simmering liquid. Cook until sauce thickens slightly. Remove pan from heat and stir in sour cream and mustard. Pour sauce into a gravy boat and serve with carved meat.