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     title: roast pork loin with cream gravy
categories: entree
  servings: 25

     17 lb pork loin roast with bone
    1/2 t  salt
    1/2 t  pepper
      1 t  rubbed sage
      1 c  onion
    1/2 c  carrot
    1/2 c  celery
      1 qt white stock
      1 qt milk
      5 oz flour
      1 c  heavy cream
    1/4 t  salt
    1/4 t  freshly ground white pepper

remove chine bones with a meat saw so loins may be separated into chops
when cooked
rub the loins with salt, pepper, and sage
place chine bones into the bottom of a roasting pan
place loins, fat side up, on top of the bones
insert a meat thermometer into the thickest part of the muscle
roast @ 325 degrees for 60 minutes
place mirepoix into the bottom of the pan and baste with fat roast @ 325
degrees for 60-90
minutes, to an internal temperature of 160 degrees
remove roast from pan, keep warm
remove chine bones and reserve for stock or soup
set roasting pan over a moderate flame
cook until mirepoix is browned and moisture has evaporated drain off and
reserve fat
deglaze pan with stock
combine contents with milk in a saucepan, and skim well
heat 5 ounces of the reserved fat in a skillet
add the flour, heat and whisk to make a honey-colored roux whick the roux
into the saucepan
heat and stir until thickened and slightly reduced
strain through a chinois
finish gravy with heavy cream
adjust the seasonings
cut between the ribs into chops
serve hot

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