Roast Pork Loin with Cream Gravy

Directions

Remove chine bones with a meat saw so loins may be separated into chops when cooked Rub the loins with salt, pepper, and sage. Place chine bones into the bottom of a roasting pan. Place loins, fat side up, on top of the bones. Insert a meat thermometer into he thickest part of the muscle. Roast at 325 degrees for 60 minutes Place mirepoix into the bottom of the pan and baste with fat. Roast 325 degrees for 60 to 90 minutes, to an internal temperature of 160 degrees. Remove roast from pan, keep warm. Remove chine bones and reserve for stock or soup. Set roasting pan over a moderate flame. Cook until mirepoix is browned and moisture has evaporated. Drain off and reserve fat. Deglaze pan with stock. Combine contents with milk in a saucepan, and skim well. Heat 5 ounces of the reserved fat in a skillet. Add the flour, heat and whisk to make a honey-colored roux Whisk the roux into the saucepan. Heat and stir until thickened and slightly reduced. Strain through a chinois. Finish gravy with heavy cream, adjust the seasonings. Cut between the ribs into chops. Serve hot.