Watergate Inn Pork Loin Roast & Quick Pan Drippings Gravy
[(1976) Washington, DC hotel restaurant]
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 50).
INGREDIENTS:
1 pork loin for roasting (3 to 4 pounds)
2 TB season salt
1 tsp nutmeg
½ tsp rubbed sage
4 TB olive oil (for searing)
3 cloves garlic, sliced fine
Or ½ tsp garlic powder
½ cup chopped, fresh parsley flakes
Or 2 TB dry, minced parsley flakes
3 cups Claret wine
Or 3 cups wine substitute of white grape juice
[1 recipe of Quick Pan Drippings Gravy* (See below…)]
INSTRUCTIONS:
Rub outside surface of pork in combined salt, nutmeg, & sage and sear quickly in hot oil in skillet. Place roast in roasting pan [with] no rack and cover in wine or grape juice. Bake without lid on pan at 375°F for 40 minutes per pound.
Baste often in pan juices. When pork is done, most of the liquids will have evaporated. You can keep bottom of pan just covered in canned beef or chicken broth, at that time. And, at end of roasting time, then use those juices with which to make gravy… per [our favorite Pan Drippings Gravy* (below).] Allow ½-lb per serving.
*Quick Pan Drippings Gravy
Remove drippings from roasting pan and measure out 1 cupful, adding water to give you that much, if necessary. Put into blender with 10-oz can Campbell’s chicken broth, 10-oz [jar] Heinz brown gravy, & 2 TB cornstarch. Blend briefly just to combine.
Pour into saucepan and cook, stirring constantly, on medium-high [heat] until thick and smooth (about 4 or 5 minutes). At once, remove from heat so it doesn’t scorch. 8 servings.
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