|
|
ROAST PORK AND PAN GRAVY 3 to 4 lb. loin end pork roast salt pepper 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- ly. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |