4-5 lb. pork loin
2 c. Roselle wine (see below)
Salt, pepper, sugar

Place 4-5 pound pork loin roast in as small a pan as possible. Pour 2 cups Roselle wine (I use dark red burgundy) and let stand room temperature several hours or in refrigerator overnight, turning now and then.

To roast: Place meat fat side up on rack in shallow roasting pan. Roast in slow oven (325) 45-50 minutes per pound or until meat thermometer registers 185.

After first hour of roasting, pour wine marinade over meat. Sprinkle with salt, pepper and sugar (1 tablespoon) and continue roasting basting frequently with pan drippings.

To make gravy, skim off fat from drippings. Measure drippings adding water to make 2 cups. Blend flour (3 tablespoons) with 1/4 cup cold water and 1/2 cup of drippings. Add to remaining drippings. Cook and stir until gravy is thick and smooth. Season to taste with salt and pepper.

Makes 12-15 servings.