Pork Loin Roast With Thyme
|Pork loin roast||6 Pound (1 In Number)|
|Freshly ground black pepper||1 Teaspoon|
|Carrots||2 , cut in half inch slices|
|Onions||2 Medium, peeled and thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Bouillon/Consomme||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Water||1⁄2 Cup (8 tbs)|
Preheat the oven to 475 degrees.
Wipe the meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg.
Arrange the carrots, onions, garlic, cloves, celery and bay leaf over the bottom of a roasting pan and cover with the roast.
Pour one-half cup each of the wine and bouillon over the roast and place in the oven.
Bake, uncovered, twenty minutes, or until the roast is golden brown.
Reduce the heat to 350 degrees and continue roasting three to four hours, basting occasionally.
Fifteen minutes before the roast is done, transfer it to a hot platter and squeeze the juice of half a lemon over it.
Return to the oven while making the gravy.
Pour off the fat from the roasting pan and add remaining wine, bouillon and water.
Boil rapidly, stirring and scraping the sides and bottom of the pan.
Cook until the gravy is thickened and only about one cup remains.