Aromatic Roast Loin of Pork

Submitted by: Jeffrey Shaw

Sausage Shoppe hand-trimmed pork loin
Sage
Oregano
Basil
Garlic Powder or crushed garlic cloves

Place loin in roasting pan

Rub loin with Garlic cloves or sprinkle with garlic power
Note: do not use garlic salt!

Coat loin with generous amounts of remaining spices on all sides and ends. Press the spices into the roast as much as possible. I do one side first, turn it over and press the spice side down in the meat, then repeat for the other sides and ends.
Note: If you think you used too much of the spices, you are probably not using enough. It takes a real generous coating. It is OK to have some of the spices in the bottom of the pan.

Place about cup water in bottom of roasting pan.

Bake at 325, uncovered, until internal temperature reaches 155 in the large end of the roast. Remove roast and make a gravy with the drippings.

Let stand for 15 minutes before slicing.

Gravy:

Add 1 cup milk or water to hot pan drippings
Deglaze pan
Strain mixture and reheat to boiling
Add a mixture of two tablespoons flour and two tablespoons butter, combined and precooked, to the boiling mixture
Heat until thickened.