Ingredients

3 1/2 pound. loin of pork(boneless)
salt and white pepper
flour
1 carrot
1 medium onion
1 stalk celery
1 clove garlic
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/2 C. water
2 C. rich beef broth
2 Tbsp. tomato paste

Cooking Instructions

Season boneless loin of pork with salt and white pepper. Dredge lightly with flour. Place fat side up on a roasting pan with 1 carrot, onion and celery, all coarsely chopped, 1 clove garlic, cut, seasonings and 1/2 C. water. Cook in preheated 425 degrees oven for 30 minutes until meat is well browned. Reduce heat to 325 degrees and cook for 30 minutes more, basting frequently. Skim off fat. Add more water if necessary and continue cooking and basting 45 minutes or until internal meat thermometer registers 180 degrees. Remove roast to serving platter and keep warm. Blend into vegetables and drippings in pan, 2 Tbls. flour and add gradually 2 C. broth and 2 Tbls. tomato paste, heated together, stirring constantly to a smooth sauce. Cook over low heat 10 minutes. Strain. Season with salt and white pepper. Pass the sauce or serve over individual servings. Serve with baked apples and buttered peas with shredded coconut.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)