Garlic-Stuffed Pork Rost
3 1/2 lbs boneless pork loin roast
8 garlic cloves
3/4 tsp pepper
1/4 tsp oregano
1/4 tsp parsley
1/4 tsp rosemary
1/4 tsp thyme
HERB GRAVY
drippings
water, if necessary
1 cup water
2 tbsp flour
Make 16 small slits at regular intervals in surface of roast with sharp knife. Insert garlic into slits. Put into small roasting pan.
Combine next 5 ingredients in small bowl. Rub over top and sides or roast. Cover. Cook in 400F for 20 minutes. Reduce heat to 325F. Cook for 1 1/2 - 2 hour. Cover with foil and let stand for 10 minutes. Remove garlic if desired.
HERB GRAVY: Pour drippings, including fat, through sieve over 4 cup liquid measure. Discard solids. Let drippings stand for 10 minutes until fat rises to surface. Carefully spoon off and discard fat. Add enough water to remaining drippings to make 1 cup. Pour into small saucepan.
Stir second amount of water into flour in small bowl until smooth. Stir into drippings. Heat and stir on medium for 5-7 minutes until thickened. Serve with roast.
