Submitted by: Jeffrey Shaw
Sausage Shoppe hand-trimmed pork loin
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 ½ cup water in bottom of roasting pan.
Bake at 325º, uncovered, until internal temperature reaches 155º in the large end of the roast. Remove roast and make a gravy with the drippings.
Let stand for 15 minutes before slicing.
Add 1 cup milk or water to hot pan drippings
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.