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Roast Loin Of Pork

Yield 6 to 8 servings


  • 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

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

  2. 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°.

  3. 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.

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