Lay out a flat piece of plastic wrap, enough to cover the half loin completely. Run a line of salsa in the center. Place loin, fatcap up, over the salsa. Run another line of salsa over the fatcap and carefully seal the loin.

Lay out another sheet of plastic wrap, turn the loin 90 degrees and seal again. You are trying to make a "bag" around this loin. Lay out a sheet of aluminum foil and wrap the covered loin making sure that the fatcap and all seals are on top (this prevents leaking).

Preheat oven to 375°F. Place the loin in a oven safe pan. If you have a digital thermometer with a long probe wire, place into the center of the larger loin. Roast until the internal temperature is 165°F (about 1 1/2 to 2 hours). Remove and allow to rest for at least 10 to 15 minutes.

Carefully remove only the foil and discard. Using kitchen shears, cut through the plastic wrap from end to end and allow the juices to escape into the pan. Remove the wrap (best done by pulling on one end while lifting the roast). Roasts are now ready to slice and serve, or hold while you make the gravy.

Mix in the dry ingredients. Add the juices (pork love) from the roasting pan and stir continuously on medium heat to a boil. Reduce heat. If needed, add water to loosen the consistency if too thick. You can adjust the taste to your liking with the dry ingredients. You'll know what to do with this when you test taste it.

For an added kick, you can also add in more salsa and allow to simmer for a few minutes.

Enjoy and experiment! Chef G.

Submitted by: Chef Gordy Evans