1 loin end pork roast (about 5 lb.)
2 tsp. salt
2 med. onions, thinly sliced
1 whole clove
1 tbsp. cornstarch
1 tbsp. soy sauce
1 clove garlic, slivered
1/2 tsp. pepper
2 bay leaves
4 c. water

Make tiny slits in roast; insert garlic. Brown fat side of roast in Dutch oven; pour off drippings. Season with salt and pepper. Add onion, bay leaves, clove and water. Roast, covered, at 325 degrees until thermometer inserted in thickest part of roast registers 170. Discard bay leaves and clove.

Transfer roast to heated platter. Skim off excess fat; blend cornstarch with soy sauce. Stir cornstarch into pan juices and onion. Cook, stirring constantly, until thickened.