This post is for Jeanine.
Buy one long pork loin and cut it in two so it will fit in your oven. Freeze.
Sunday morning, take it out of the freezer. To 2 or 3 T of olive oil, crush 3 - 4 large cloves of garlic, 1 T fresh cracked pepper. Rub this all over both frozen halves of pork loin. Add more pepper if you like.
Before you leave for church, preheat your oven to 500 degrees. When hot, sear the roast for five minutes.
Reset oven to 300 degrees and bake for 3 hours or less. (Frozen middle should reach safe cooked pork range. I thought our roast was ever so slightly dried out, overcooked.)
Transfer roasted pork and add 1 cup of cold water blended with 2 - 3 T flour to the drippings. Stir over heat until gravy. Salt and pepper to taste.
Serve with Roasted Rosemary Potatoes.
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