1 (4-5 lb.) pork loin roast
Olive oil
Fennel or anise seed
Flour
Salt
Freshly ground pepper
Dried thyme and oregano
1 med. onion, very thinly sliced

BASTING LIQUOR:

1 c. chicken broth
3/4 c. dry white wine
1 clove garlic
1/8 tsp. ground nutmeg

ROUX:

2 tbsp. flour
2 tbsp. butter
1/2 c. sour cream

Rub the pork loin lightly with the olive oil. Sprinkle with the salt, pepper, thyme, oregano, fennel or anise seed and flour. Lightly pat the roast. Fasten the onion slices over the meat with toothpicks. Wrap the roast in Saran Wrap. Let stand in refrigerator for 12 hours.

Just before putting the roast in the oven, make the basting liquor. Cook together the chicken broth, white wine, garlic and nutmeg, in a saucepan. Remove the roast from refrigerator and remove wrapping. Place in roasting pan, rib side down. Place in preheated 375 degree oven for 30 minutes.

Then pour in the basting liquor in bottom of pan. Turn the oven down to 325 degrees. Cook roast 35 minutes to the pound, or when the meat thermometer registers 185 degrees. Baste frequently.

To prepare the gravy: Remove the roast. Leave the onion slices pinned to the roast. They will be almost black, but are delicious. Skim the excess fat from the basting liquor and add enough chicken broth and dry white wine (in equal parts) to make 2 cups of liquid. Have a roux prepared of 2 tablespoons flour and 2 tablespoons of butter.

Mix this roux with the gravy liquid (or add a little of the hot liquid to the roux and stir until it is a thin paste. Then add to the gravy liquid.) Then add the sour cream. Cook, stirring constantly until gravy is thickened and smooth.