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Choose a 4 to 5 pound pork loin roast. At the grocery, ask butcher to cut 2 inches between each serving to make pockets for spices. Preheat oven to 325 degrees.

Season roast with ginger, pepper and garlic powder. Rub in pockets and inside. Place a whole garlic clove inside each pocket firmly. Make several small cuts in top of roast and insert more cloves. Cook fat side up.

Slice 2 large onions and place rings under and over roast. Put 2 or 3 bay leaves on bottom of pan. Add NO LIQUID. Bake uncovered about 1 hour per pound. If over brown, cover with foil; reduce oven heat a bit.

When done, let sit 15 minutes to make cutting easier. Add water and cornstarch to juices for gravy. Season to taste.

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