Pork Roast and Gravy
|All purpose flour||2 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Boneless pork loin roast||3 Pound|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Whole peppercorns||2 Teaspoon|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
In large oven cooking bag, combine flour, seasoned salt and garlic powder.
Add roast, water, Worcestershire sauce and peppercorns.
Tie bag loosely with string or nylon tie.
Place in 9-inch square baking dish.
Estimate total cooking time at 17 to 20 minutes per pound.
Divide total cooking time in half.
Microwave at High for first 5 minutes.
Reduce power to 50% (Medium).
Microwave the remainder of first half of time.
Turn roast over.
Microwave at 50% (Medium) for second half of time, or until internal temperature registers 165°F in several places, rotating dish once or twice.
Place roast on serving platter.
Let stand while preparing gravy.
Strain drippings into 4-cup measure.
Skim fat from surface.
Add water to equal 3/4 cup liquid.
Stir in mushrooms.
In small bowl, blend flour, 1/2 cup water and bouquet sauce.
Stir into mushroom mixture.
Microwave at High for 2 1/2 to 4 1/2 minutes, or until mixture thickens and bubbles, stirring twice.