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.
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 good.