Pork Roast
A pork loin roast is the very best, it requires little preparation and there is no waste. The butcher will cut just the size you will need. If cooking for one or two, also consider pork loin chops.
Cooking for the week you will use pork 3 times. For a family of four you will need about a 5 pound roast. Slice one onion into thick slices, place roast or chops on onions inside roasting pan with a cover. Add just a bit of water, not enough to touch the meat; roast in preheated oven at 325 degrees for 20 minutes to the pound or 30 minutes total if you are cooking chops.
10 minutes before the roast is done, remove it from the oven and rub with brown sugar. Return it to a 425 degree oven to brown. Remove meat from the pan, remove fat from the juices and make a gravy by adding a little flour kneaded with an equal amount of butter to the juices, bring to a boil, scrape all of the goodies from the bottom of the baking pan. Serve on a platter garnished with fresh herbs or slice and serve on individual plates.
After serving, store remaining meat so that you will have 2 packages of meat, each about 1 1/2 cups for future meals. If you have cooked chops store them together. If you have additional pork reserve it for lunches or freeze it in small meal size packages for use in the future. Be sure to mark the package.