BAKING TIME: 2 1/2 hours at 350 F
INGREDIENTS:
3 pounds Loin of Pork
Guilden mustard
salt and pepper to taste
6 large potatoes
1 large onion sliced
Pam
DIRECTIONS:
Spray roasting pan with Pam.
Rub loin of pork with a little Guilden mustard on all sides.
Salt and pepper to taste.
Put roast in oven for 1 hour.
While pork is roasting, peel, quarter and rinse 6 large potatoes.
1 1/2 hours before roast is done, add quartered potatoes around the sides
of the roast.
Salt and pepper potatoes and put sliced onion over the pork and potatoes.
Turn potatoes once - halfway through baking (after 45 minutes). So that they
will brown on both sides.
When roast is done - remove to serving platter.
Put Franciscan potatoes in serving bowl and cover with foil while making
gravy.
Roast Pork Gravy:
After removing meat and potatoes from roasting pan, put pan over two
burners on stove. Add 3 cups of water. Heat on medium-high heat. Stir well
to loosen crusty bits on bottom of pan. In cup mix - 1/4 cup water with 6
level tablespoons of corn starch. When mixture is well mixed and smooth, add
a little gravy master until the mixture turns brown. When gravy begins to
boil, add cornstarch mixture to pan gravy. Stir constantly until gravy is
evenly thickened.
Serve dinner with cold applesauce.