Roast Loin Of Pork

• 3 tablespoons soft breadcrumbs
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 1 tablespoon butter or margarine, melted
• 1 (3- to 4-pound) pork loin center-cut rib roast, with chine bone removed
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. Combine first 6 ingredients in a small mixing bowl; mix well.
2. Cut 3-inch slits between each chop; stuff mixture into openings. Place roast, fat side up, on a cutting board; score fat in a diamond design. Place roast, fat side up, in a shallow roasting pan. Brush roast with vegetable oil . Insert meat thermometer, being careful not to touch bone or fat. Bake roast, uncovered, at 350u0b0 for 1 hour and 45 minutes or until meat thermometer registers 170u0b0.
3. Remove roast to a warm serving platter; reserve 2 tablespoons pan drippings. Combine drippings and flour in a small saucepan; add water, salt, and pepper, stirring well. Cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

breadcrumbs, onion, salt, pepper, sage, butter, pork loin center, vegetable oil, flour, water, salt, pepper

Taken from www.myrecipes.com/recipe/roast-loin-of-pork (may not work)