Drunken Pork Roast And Gravy - cooking recipe

Ingredients

3 -4 lbs pork loin roast (bone in or not)
3 tablespoons italian seasoning
3 tablespoons olive oil
2 -3 tablespoons bacon grease
1/2 onion, chopped
2 garlic cloves, chopped
2 -3 cups white wine
1/4 cup flour
1/2 cup milk

Preparation

Preheat oven to 325 degrees Fahrenheit.
Rub Italian seasoning all over the pork roast (be generous) and set aside.
In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
Add pork roast and sear on all sides (about 1 or 2 minutes per side).
Add the onion and garlic on the last turn.
Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
Remove roast from pot and place on cutting board.
Cover with foil (allowing meat to 'set') and begin making the gravy.
Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
In a small bowl, mix the milk and flour until smooth.
Add the flour mixture to the juices; season with salt and pepper to taste.
Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
Slice pork and serve with the gravy.