Oven Roasted Herb Pork Loin

2 - 3 LB pork loin roast
handful fresh rosemary
handful fresh thyme
TBS grey poupon country style grained mustard
1 elephant garlic clove (abt 3-5 regular cloves)
fresh ground pepper
2 TBS Olive oil

1/2 C white wine
2 tbs flour + 1/2 c water mixed (shaken) in jar
2-4 TBS mustard
pepper to taste

preheat oven to 400

rub roast in olive oil
chop rosemary and thyme rub on roast
cut garlic into slivers and slit meat, insert slivers into slits
sprinkle roast with ground pepper
roast 30 minutes fat side down
flip and roast to 146
remove roast and tent for 15 min. before slicing

deglaze pan (iron skillet) with white wine
add water/flour mix wisking
add mustard
add pepper

wisk until simmering and serve

Pegs Mom's Chicken

Peg and I dated for about a year. She was a good friend, but we've lost touch. She's shared this recipe form her mother, and it was so damn good and basic I wrote it down.

1 Roasting Chicken - clean out the stuff inside and discard.
1/2 Apple
1/2 Orange
1 Stalk of Celery - chopped
1/2 Onion - chopped
Salt
Ground Pepper
2 TBS Butter
1/2 tsp Rosemary
1/2 tsp Sage
1/2 tsp Thyme

Rub the spices and butter inside the cavity and on the skin
Stuff the fruit and vegetables into the cavity

Gravy
1 Cup prepared Bullion
2 tbs Flour to thicken

Oven per direction on package, until timer pops

Shake the bullion and the flour in a jar.
add to saucepan
add drippings to saucepan
heat over med. heat
stir to thicken - add add'l flour as needed.