ROAST PORK AND PAN GRAVY|
3 to 4 lb. loin end pork roast
Heat oven to 350 degrees (moderate). Season meat with salt and
pepper; place fat side up in open pan. Insert meat thermometer
through outside fat in thickest part of meat. Roast 40 minutes
per pound or until thermometer registers 185 degrees. (Always roast
pork until it is well done. Cooked lean pork should be grayish
white without a tinge or pink.) When roast is done, remove to
hot platter and keep warm while making pan gravy.
Pan Gravy: For each 1 1/2 to 2 cups liquid from meat,
put 1/2 cup water into a screw-top jar; then add 4 tablespoons
enriched flour (remember, water goes into jar first). Mix by
shaking jar. Or mix in small bowl with whip or egg beater.
Pour very slowly into meat stock; stir while pouring. Turn off
heat until mixture is thoroughly blended with stock. Turn to
low heat; cook until gravy is bubbling all over, stirring
constantly. Continut until starch cooks, stirring occasional-
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