Best Pork Roast
with Pan Gravy
A recipe by Virginia Weidemann, at the Sneaky Kitchen
1-1/2 lb. pork loin (Note)
salt & pepper
2 tsp. canola oil
1/2 tsp. Kitchen Bouquet
1 Tbsp. cornstarch
1 cup water
Preheat oven to 325° F.
Cut ALL the fat off of the pork loin. You can tie it
with string to keep it round -- or not. Salt and pepper
generously. Brown on all sides in canola oil, using a pan just the
size of the roast. I find a square oven-proof Corning casserole
works best for me.
Add milk halfway up the roast: This is why the pan must be
the size of the roast, or you will have way, way too much milk!
Bring to simmer on top of stove, then immediately put into hot oven with
casserole lid slightly ajar. Turn roast over in 30 minutes. Bake
for 60 minutes total. The roast will be done and still be juicy. (Note)
Take roast out of casserole and keep covered on platter.
To the mess in the pan (curds, clear liquid, and brown spatters) add
Kitchen Bouquet and the cornstarch dissolved in a cup of water.
Stir well and scrape sides, so all is incorporated into the gravy.
Slice pork roast very thinly, arrange on platter, and top
with gravy. Serves about 5 or 6 people, with about 3 - 4 oz. per
person. Try a nice rice pilaf with this for a great meal.
Note: If you play around with roast size
and baking time, I don't know what will happen, but the meat may well not be as