Yield: 4 Servings

Scott Nowell

Easy roast pork for a nice dinner. Fancy? No, but very tasty.

Pork:

• 1TBS olive oil
• 1TBS Italian Seasoning
• salt & freshly ground black pepper
• 3lb pork loin roast, boneless center-cut

Gravy:

• 3TBS butter
• 3TBS AP flour
• 2cups water
• 1heaping tsp Better Than Bouillon Chicken
• 1heaping tsp Better Than Bouillon Beef

Position a rack in the center of the oven. Preheat the oven to 450°F.

Pork: Rub oil evenly over the entire surface of the pork and then season pork generously with salt, pepper and Italian Seasoning.

Place the meat on a rack in a roasting pan. Roast for 10 minutes.

Reduce the oven temperature to 300°F and roast until a meat thermometer inserted in the thickest part of the meat registers 145° to 150°F, 45 to 80 minutes (the temperature will continue to rise 5° to 10° out of the oven).

Remove to a cutting board, cover loosely with aluminum foil, and let stand for 15 minutes.

Pour the pan juices and fat into a heat proof measuring cup.

Skim off the fat off the measuring cup and put it in the roasting pan, leaving behind all the pan juices.

Gravy: Place the roasting pan over medium heat and add enough butter to equal 3 TBS combined with the pork fat. When the butter is melted and stops foaming, add flour and whisk to make a roux. Cook for 2 to 3 minutes.

Add water, chicken bouillon and beef bouillon to the measuring cup to make 1 cup. Pour the water mixture and a second cup of water into the hot roux and mix well. Bring to a boil and stir until thickened. Taste and adjust seasoning.

Serve: The roast should be slightly pink and very juicy. Slice and serve the meat. Serve the pan sauce over the meat or in a sauce boat.