Pork: This is easy to follow recipe, the sauce makes it very yummy.

PORK ROAST WITH MADEIRA SAUCE:

1 x 4-5 lb. pork roast                             

¼ cup all purpose flour

4 or 5 bay leaves                                            

2-3 cloves garlic, cut into long slivers

½ tsp. sugar                                                     

3 ½ tsp. salt                 

½ cup Madeira wine                                       

½ tsp. freshly ground black pepper

Preheat oven to 350 degrees F.  With sharp knife, cut 4 or 5 slits, about 2-inches deep, between every 2 ribs in meaty side of pork roast. Insert bay leaf and garlic slivers in each slit. Rub roast with 3 tsp. salt, sprinkle with pepper.

Place roast, fat-side up, on rack in a roasting pan and insert meat thermometer into center of roast, being careful not to have tip of thermometer touch any of the bones. Alternately, use an instant-read thermometer towards the end of cooking time. Roasting time is generally around 30 minutes per pound of meat, or until thermometer reaches 155 degrees F.

Remove roast from oven, cover loosely with foil and let it stand for 10-15 minutes. Standing will let internal temperature rise to 160 degrees F, and ready to serve. Slice meat into slices and keep warm. 

Pour off surface fat from roasting pan and place it on stove over medium heat. Add 1½ cups water or chicken/beef stock to pan and use a rubber spatula to scrap up brown bits clinging to bottom and sides of pan. Bring to a boil, reduce heat and simmer for a few minutes.

Meanwhile, in a small bowl, blend flour, ½ tsp salt, ½ tsp. sugar, black pepper and Madeira wine until smooth. Gradually stir this mixture into hot liquid in roasting pan. Cook until mixture is slightly thickened, stirring constantly. Adjust seasoning. Pour into gravy boat and serve with the roast.