1 loin of pork (about 6 lbs.)
3 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried thyme
1/2 tsp. grated nutmeg
2 carrots, chopped in thirds
2 med. onions, peeled and thinly sliced
1 garlic clove, crushed
2 whole cloves
2 celery ribs, chopped
1 bay leaf
1 1/4 c. dry white wine
1 1/4 c. beef stock
1/2 lemon
1/2 c. water

Preheat oven to 475 degrees. Wipe meat with a damp cloth and rub it with a mixture of the salt, pepper, thyme and nutmeg. Arrange carrots, onions, garlic cloves, celery and bay leaf over the bottom of a roasting pan. Put the roast on top of the vegetables. Pour 1/2 cup each of the wine and stock over the roast. Put roast in oven and bake for 20 minutes, until roast is golden brown. Reduce oven temperature to 350 degrees and cook for 3 to 4 hours, basting occasionally.

Fifteen minutes before roast is done, transfer to a hot platter and squeeze the lemon over it. Return to the oven while making the gravy. Pour off fat from the roasting pan and add the remaining stock and wine. Boil rapidly, stirring and scraping the bottom and sides of pan. Cook until gravy is thickened and only about one cup remains. Strain. Serve meat hot and the gravy in a separate dish.