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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons soft breadcrumbs |
1 small onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon rubbed sage |
1 tablespoon butter or margarine, melted |
1 (3- to 4-pound) pork loin center-cut rib roast, with chine bone removed |
1 tablespoon vegetable oil |
2 tablespoons all-purpose flour |
1 cup water |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Combine first 6 ingredients in a small mixing bowl; mix well.
2. Cut 3-inch slits between each chop; stuff mixture into openings. Place roast, fat side up, on a cutting board; score fat in a diamond design. Place roast, fat side up, in a shallow roasting pan. Brush roast with vegetable oil . Insert meat thermometer, being careful not to touch bone or fat. Bake roast, uncovered, at 350° for 1 hour and 45 minutes or until meat thermometer registers 170°.
3. Remove roast to a warm serving platter; reserve 2 tablespoons pan drippings. Combine drippings and flour in a small saucepan; add water, salt, and pepper, stirring well. Cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
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