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Meat 
Misc. Pork
Pork Wine

James's Pork Loin Roast Red Wine Mushroom Gravy

4 lb pork loin roast
MUSHROOM WINE SAUCE
    meat drippings
1 med onion sliced, rings
1/2 cup red wine
2 tbl cornstarch
1/4 tsp pepper
1 cup beef broth
1 x 4.5 oz. mushrooms

 Method :
Heat oven to 325 degrees. Rub roast with salt and pepper. Roast until thermometer registers 165 - about 1 1/4 - 2 1/2 hours. To prepare sauce, spoon meat drippings into skillet. Add onion; cook until tender. Add wine; bring to a boil. In a bowl, combine cornstarch, pepper and broth. Slowly add to onion, stirring constantly. Stir in mushrooms. Serve roast with sauce.
NOTES : Bill usually doesn't like the fussy food I make for company; he loves this. The sauce is flavorful and is a nice touch. He completes the dinner with his famous Dover roasted potatoes.