4 to 6 lb. pork loin roast
2 1/2 tsp. salt
1 tsp. pepper
1 tsp. leaf thyme
1/2 tsp. ground nutmeg
2 carrots, cut in small pieces
2 onions, coarsely chopped
2 lg. cloves garlic, minced
4 whole cloves
Few celery leaves, chopped
Few sprigs parsley
3 bay leaves
1 can (10 1/2 oz.) chicken consomme

Combine salt, pepper, thyme and nutmeg and rub into meat. Place roast, fat side up, in a roasting pan. Insert meat thermometer so bulb is in thickest part of roast, not touching bone. Place in 450 degree F. oven and roast uncovered for 30 minutes. Reduce temperature to 350 degrees F. and add carrots, onions, garlic, cloves, celery leaves, parsley, bay leaves and consomme. Cover and bake until meat thermometer registers 170 degrees F. (about 3 hours). Baste often. Before servings, transfer meat to heated platter. Skim fat from gravy, put pan juices and vegetables through a sieve or electric blender, removing cloves and bay leaves if you can capture them. Serve in a sauceboat to accompany meat. This roast may be prepared a day ahead of time and reheated. Sliced cold, it makes excellent sandwiches., Makes 8 to 12 servings.