Ingredients Jump to Instructions ↓

  1. 7 pound pork loin roast

  2. 3 cloves garlic, slivered

  3. 1 1/2 cups chicken broth

  4. 3/4 cup dry vermouth

  5. 1/2 teaspoon ground sage

  6. 1/4 teaspoon pepper

  7. 3/4 cup sliced pimiento stuffed olives

  8. Special Gravy

  9. Saffron Rice

Instructions Jump to Ingredients ↑

  1. Directions 1. Score fat side of pork roast; insert garlic in slits. Place, fat side up, in a shallow roasting pan. Insert a meat thermometer in roast so that tip rests in thickest part of the meat.

  2. Combine broth, vermouth, sage, and pepper; pour over meat.

  3. Roast at 325°F until meat thermometer registers 170°F, basting occasionally. Total cooking time will be about 2 1/2 hours. The last hour of cooking time, add 1/2 cup of the sliced olives to liquid in pan.

  4. Transfer roast to a heated platter; keep warm.

  5. Remove olives; reserve to add to rice along with remaining olives. Use liquid for the gravy.

  6. Spoon the Saffron Rice onto platter around the roast. Accompany with the gravy. Special Gravy: Skim excess fat from reserved liquid. Measure liquid and add enough water to make 1 3/4 cups. Return liquid to pan or pour into a saucepan and bring to boiling. Stir a blend of 2 tablespoons cornstarch and 1/4 cup water into boiling liquid; boil 1 to 2 minutes, stirring constantly. Pour into a gravy boat.


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