Ingredients

2 pound. loin of pork
1/2 tsp. salt
1/8 tsp. pepper
1 medium onion
3 to 4 slivers garlic
2 Tbsp. flour
1/3 C. milk
1/3 C. marsala wine

Cooking Instructions

Sprinkle the pork with salt and pepper. Slash the fat on the top of the roast. Peel and slice the onion, insert slices in the slashes in the fat, together with 3 or 4 slivers of garlic. Roast in a slow oven, 275 degrees for about 35 minutes per pound, using roasting thermometer to tell when it is well done. Remove roast to warm platter and keep it warm while you make the gravy. Pour off all but 2 Tbls. drippings. Add the flour to the drippings in the roasting pan and stir to make a paste. Mix in brown juices and keep it bubbling until whole thing has taken on a uniform dark brown color. Slowly add milk, Marsala and 1/3 C. water, stirring constantly. Let it all bubble together, thinning it down if it is thicker than light cream, with Marsala. Taste; adjust seasoning with salt and pepper and garlic powder if you feel it needs more.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)