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Roast Pork And Gravy Recipe
|Pork loin roast||5 Pound (1 In Number)|
|Garlic||4 Clove (20 gm), peeled and cut in thirds|
|Coarse salt||To Taste|
|Worcestershire sauce||2 Tablespoon|
|All purpose flour||1 Tablespoon|
Serving size: Complete recipe
Calories 4462 Calories from Fat 1807
% Daily Value*
Total Fat 200 g308.1%
Saturated Fat 64.4 g322.1%
Trans Fat 1.8 g
Cholesterol 1814.3 mg
Sodium 1670.6 mg69.6%
Total Carbohydrates 24 g8%
Dietary Fiber 0.83 g3.3%
Sugars 3.2 g
Protein 603 g1205.5%
Vitamin A 2.3% Vitamin C 16.9%
Calcium 22.9% Iron 95.2%
*Based on a 2000 Calorie diet
Place roast, fat side up, in a roasting pan and rub fat thoroughly with salt.
Cut slits about 2 inches apart in the roast's fat and insert garlic.
Cook approximately 40 minutes to the pound, adding a little water from time to time to keep drippings from scorching.
When roast is done, remove from pan and keep warm.
Skim fat, then add 1/2 cup water to pan drippings.
Place roasting pan directly over a low flame and boil, scraping bottom of pan to loosen drippings.
Add 1 tablespoon Worcestershire sauce to pan drippings and stir.
Slowly add 1/4 cup cold water to 1 tablespoon flour and blend to make a thin paste.
Add to pan and cook, stirring constantly, until thickened.
Add more Worcestershire sauce to taste.