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1 1/2 to 2 lb. boneless pork
loin roast
potatoes, peeled and halved
Kitchen Bouquet (optional)
1 to 2 Tbsp. cornstarch

Preheat oven to 350 degrees. Prepare roast, salting and
peppering all sides. Place in roasting pan, 10 x 4-inches, fat
side up, adding enough water to cover bottom of pan. Roast for
1 hour, uncovered, adding small amount of water as needed as it
browns. Remove from oven and add potatoes, arranging around
roast in brown juice turning to cover all sides. Salt and
pepper if desired, return roast to oven. Add more water if
necessary. Roast 1/2 hour more; remove from oven. Turn
potatoes to brown other side; turn roast if necessary. If
desired, add Kitchen Bouquet to liquid; bake 1/2 hour more,
until potatoes are done. After removing roast and potatoes,
gravy can be made by adding a little hot water and thickening
with 1 to 2 tablespoons cornstarch dissolved in water. Cook
until thickened and clear. Serves 4.

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