- 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
How to Make It
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.