Ingredients: 4-5 lb pork loin, deboned and tied Salt, to taste Pepper, to taste 1 onion, small, sliced 1 cup white wine Rosmary, to taste 1 preparation of Baked Rhubarb Procedure: 1.Brush roast with olive oil and sprikle lightly with salt and pepper. 2.Put meat in roasting pan, fat side up, and add onion, whine and rosemary. 3.Roast in a 350F oven, allowing 35 minutes per pound, until well done. Baste the meat with the pan drippings occasionally during cooking. 4.Carve roast into 3/4-inch slices and overlap on a bed of baked rhubarb. 5.Skim the fat from the pan drippings and serve the meat juice in a heated sauceboat. (If desired, the juice may be thickened with a little potato or arrowroot flour.) |