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Cut ALL the fat off of a 1 1/2 pound pork loin. You can tie it with string to keep it round -- or not. Salt and pepper generously.
Brown on all sides in 2 tsp. canola oil, using a pan the size of the roast. I find a square corning casserole works best. Add milk half way up the roast: This is why the pan must be the size of the roast, or you will have way too much milk!
Bring to simmer on top of stove, then immediately put into 325 degree oven with casserole lid slightly ajar. Turn roast over in 30 minutes. BAKE ONLY 60 MINUTES total. The roast will be done and still be juicy. If you play around with roast size and baking time I don't know what will happen, but the meat may be overcooked and dry.
Take roast out of casserole and keep covered on platter. To the mess in the pan (curds and clear liquid, and brown spatters) add 1/2 tsp. Kitchen Bouquet or Gravy Master and 1 Tbsp. cornstarch dissolved in 1 cup of water.
Stir well and scrape sides, so all is incorporated into the gravy.
Slice pork roast very thinly, put on platter and top with gravy. Should serve about 5 or 6 people, with about 3 - 4 oz. per person.
Try either my CARROT RICE PILAF
or POTATOES AND CELERY recipe with this for a great meal.
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