MRS. WASHINGTON'S ROAST PORK LOIN & HER CORN RECIPE

Ms. Washington’s Pork Loin

A 3 or 4 lb. Pork Loin. The night before cooking stab holes all over the loin and poke chopped fresh garlic into all the holes-use about a whole head of garlic. Then sprinkle the Loin with salt, pepper, granulated garlic and Tony Chachere’s Creole Seasoning all over the outside of the roast. Put into a 400 degree oven while you prepare the rest of your ingredients.

Brown flour in a dry frying pan, over medium heat, stirring constantly till brown. Add water and stir till smooth. Pour the flour mixture over the roast in the oven and top with 2 cut up onions, 4 more chopped cloves of garlic 1 large chopped green bell pepper and dried parsley flakes and a can of condensed mushroom soup. Cover the roasting pan tightly with foil or the lid and cook (still at 400) for 3 to 3 ½ hours.
Take the roast out of the oven to baste about every half hour, returning it (covered) to the oven after basting. Raise the heat to 500 degrees for the last 30 minutes of cooking (uncovered). When ready to serve lift the roast to a cutting board and cut into serving pieces, Arrange the pieces on a serving platter. Serve the gravy on the side and/or on top of the slices of roast.
　
Beef roasts are done the same way but generally take longer. A rump roast will require the longest cooking time; about 4 ½ hours. cooking time a sirloin tip roast will take about 3 to 3 ½ hours.
Serve with rice and corn.

Corn
One can whole kernel corn, drained. Add diced red and green bell pepper and about 3 Tbsp. Butter, Tony Chachere’s Creole seasoning and black pepper and salt to taste. Simmer on low heat until peppers are soft and all is harmoniously blended.