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1
Rub the pork loin lightly with the extra virgin olive oil.
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2
Sprinkle with the salt, pepper, thyme, oregano, fennel or possibly anise seed and flour.
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3
Lightly pat the roast.
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4
Fasten the onion slices over the meat with toothpicks.
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5
Wrap the roast in Saran Wrap.
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6
Let stand in refrigerator for 12 hrs.
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7
Just before putting the roast in the oven, make the basting liquor.
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8
Cook together the chicken broth, white wine, garlic and nutmeg, in a saucepan.
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9
Remove the roast from refrigerator and remove wrapping.
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10
Place in roasting pan, rib side down.
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11
Place in preheated 375 degree oven for 30 min.
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12
Then pour in the basting liquor in bottom of pan.
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13
Turn the oven down to 325 degrees.
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14
Cook roast 35 min to the lb., or possibly when the meat thermometer registers 185 degrees.
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15
Baste frequently.
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16
To prepare the gravy: Remove the roast.
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17
Leave the onion slices pinned to the roast.
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18
They will be almost black, but are delicious.
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19
Skim the excess fat from the basting liquor and add in sufficient chicken broth and dry white wine (in equal parts) to make 2 c. of liquid.
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20
Have a roux prepared of 2 Tbsp.
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21
flour and 2 Tbsp.
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22
of butter.
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23
Mix this roux with the gravy liquid (or possibly add in a little of the warm liquid to the roux and stir till it is a thin paste.
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24
Then add in to the gravy liquid.)
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25
Then add in the lowfat sour cream.
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26
Cook, stirring constantly till gravy is thickened and smooth.
