ROAST PORK

By gaster16

Ingredients

• 1 tablespoon grated orange peel
• 1 teaspoon salad oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 1 5 lb. boneless pork roast
• 2 tablespoons flour
• 1 cup milk
• 1 chicken flavor bouillon cube

Preparation

Step 1

In cup mix orange peel, salad oil, black pepper, 1/2 teaspoon ginger and 1/2 teaspoon salt. With hands rub pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. Place roast fat side up on rack in roasting pan, spread orange peel mixture over top of roast. Insert meat thermometer into center of roast. Roast in 325 degree oven 2-2-1/2 hours until thermometer reads 160 degrees (25-30 minutes per pound). If roast is browning too quickly, cover loosely with a tent of foil during last 45 minutes. When roast is done place on warm platter, let stand 15 minutes for easier carving.

Meanwhile, prepare gravy, pour pan drippings into 2 cup measure or medium bowl, let stand a few seconds until fat separates from meat juices. Return 2 tablespoons fat from drippings to roasting pan, skim off and discard any remaining fat. Add enough water to meet juices to make 1 cup. Into fat in roasting pan over medium heat stir flour until blended, gradually stir in meat juice mixture, milk and bouillon. Cook stirring until gravy boils and thickens slightly and brown bits are loosened from pan. Serve roast pork with gravy.