Roast Pork Loin
|Pork rib roast||1|
|Polish sausages/Summer sausages||2|
|Rosemary leaves||2 Teaspoon|
|Sauterne||2 Cup (32 tbs)|
Allow approximately two ribs per person.
Take a long sharp knife and punch a hole all the way through roast, end to end.
Insert sausage in this opening.
Place in a roast pan.
Salt and pepper lightly and sprinkle with rosemary leaves.
Add Sauterne to pan.
Cover with aluminum foil and roast about 1 hour at 350°.
Remove foil and continue roasting about 1 more hour, basting frequently.
Add more Sauterne and water to make sufficient broth for gravy.
Strain broth and thicken with arrowroot.
Sweet and sour red cabbage is a good accompaniment for this or maybe you prefer sauerkraut flavored with caraway seeds.