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Ingredients
- 1 (4-5 lb.) pork loin roast
- Extra virgin olive oil
- Fennel or possibly anise seed
- Flour
- Salt
- Freshly grnd pepper
- Dry thyme and oregano
- 1 med. onion, very thinly sliced
Directions
- Rub the pork loin lightly with the extra virgin olive oil. Sprinkle with the salt, pepper, thyme, oregano, fennel or possibly anise seed and flour. Lightly pat the roast. Fasten the onion slices over the meat with toothpicks. Wrap the roast in Saran Wrap. Let stand in refrigerator for 12 hrs.
- Just before putting the roast in the oven, make the basting liquor. Cook together the chicken broth, white wine, garlic and nutmeg, in a saucepan. Remove the roast from refrigerator and remove wrapping. Place in roasting pan, rib side down. Place in preheated 375 degree oven for 30 min.
- Then pour in the basting liquor in bottom of pan. Turn the oven down to 325 degrees. Cook roast 35 min to the lb., or possibly when the meat thermometer registers 185 degrees. Baste frequently.
- To prepare the gravy: Remove the roast. Leave the onion slices pinned to the roast. They will be almost black, but are delicious. Skim the excess fat from the basting liquor and add in sufficient chicken broth and dry white wine (in equal parts) to make 2 c. of liquid. Have a roux prepared of 2 Tbsp. flour and 2 Tbsp. of butter.
- Mix this roux with the gravy liquid (or possibly add in a little of the warm liquid to the roux and stir till it is a thin paste. Then add in to the gravy liquid.) Then add in the lowfat sour cream. Cook, stirring constantly till gravy is thickened and smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 137 | 45% |
| Total Fat 15.23g | 19% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 138mg | 6% |
| Potassium 765mg | 22% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.7g | 0% |
| Protein 35.93g | 57% |
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