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- Place 4-5 lb pork loin roast in as small a pan as possible. Pour 2 cups Roselle wine (I use dark red burgundy) and let stand room temperature several hrs or possibly in refrigerator overnight, turning now and then.To roast: Place meat fat side up on rack in shallow roasting pan. Roast in slow oven (325) 45-50 min per lb or possibly till meat thermometer registers 185.
- After first hour of roasting, pour wine marinade over meat. Sprinkle with salt, pepper and sugar (1 tbsp) and continue roasting basting frequently with pan drippings.
- To make gravy, skim off fat from drippings. Measure drippings adding water to make 2 cups. Blend flour (3 tbsp) with 1/4 cup cold water and 1/2 cup of drippings. Add in to remaining drippings. Cook and stir till gravy is thick and smooth. Season to taste with salt and pepper.
- Makes 12-15 servings.
