Roast Loin Of Pork

Oxmoor House
6 to 8 servings


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3 tablespoons soft breadcrumbs
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1 tablespoon butter or margarine, melted
1 (3- to 4-pound) pork loin center-cut rib roast, with chine bone removed
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 cup water
1 teaspoon salt
1/8 teaspoon pepper


Combine first 6 ingredients in a small mixing bowl; mix well.

Cut 3-inch slits between each chop; stuff mixture into openings. Place roast, fat side up, on a cutting board; score fat in a diamond design. Place roast, fat side up, in a shallow roasting pan. Brush roast with vegetable oil . Insert meat thermometer, being careful not to touch bone or fat. Bake roast, uncovered, at 350° for 1 hour and 45 minutes or until meat thermometer registers 170°.

Remove roast to a warm serving platter; reserve 2 tablespoons pan drippings. Combine drippings and flour in a small saucepan; add water, salt, and pepper, stirring well. Cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

Created date

February 2010