Roast Loin Of Pork
|Center cut pork loin||5 Pound|
|Onion||1 Large, thinly sliced|
|All purpose flour||1 Cup (16 tbs)|
|Onions||2 Small, finely chopped|
|Carrot||1 Small, cut into small pieces|
|Bouquet garni||1 (Consisting Of 2 Large Bay Leaves, 8 Sprigs Parsley, 1 Sprig Thyme, 2 Sprigs Green Celery Leaves Tied Together With String)|
|Hot water||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
|Watercress||1⁄2 Bunch (50 gm)|
|Garlic||1 Clove (5 gm)|
Preheat oven to 350 °.
Have butcher separate the backbone from the ribs.
Wipe meat with damp cloth.
Insert onion slices in rib openings.
Rub meat and fat with cut clove of garlic.
Combine salt, pepper and flour and coat meat with mixture.
Put chopped onion, carrot and bouquet garni in bottom of roasting pan.
Pour hot water over vegetables.
Place pork, fat side up, on rack in roasting pan and roast uncovered 2-2 1/2 hours (30-35 minutes per pound), basting frequently with pan juices.
Fifteen minutes before meat is done, remove from oven and increase heat to 400-425°; remove onions and carrots from meat.
Sprinkle pork with brown sugar.
Return meat to oven; roast 15 minutes longer.
If gravy is desired, strain pan juices into small saucepan.
Blend in 1-2 tablespoons flour and cook over low heat until gravy thickens; serve separately.