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.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.