2008/02/04 Dinner: Pork Loin

I got this recipe from Lena at The Morgan Follies and it is a winner. (paranthetical notes are hers)

1 1/2-2lb pork shoulder or sirloin roast (I use the tenderloin packages andI think they are a bout 3lbs)
2tbs cooking oil
1 1/4 c apple cider or apple juice
2 tsp beef bouillon granules
1/4 tsp dry mustard (I've even used regular mustard when I was out of dry)
1/4 tsp pepper
2 med potatoes quartered (however many you want)
2 large carrots cut in 2 inch pieces (again, however many you want, if you want them)
2 medium cooking apples cored and cut into wedges(same as above and we usually use Granny Smith- thicker wedges stay together better too, but they all turn out good)
1 med onion cut into wedges
1/3 c cold water
1/4 c flour

Brown meat in your big pot in hot oil. Stir together apple cider or juice, bouillon granules, dry mustard, and pepper (I usually double all of those for the juices just because I like a lot of juice). Pour over meat. Bring to a boil. Reduce heat. Simmer, covered, for 1 hour.
Addd veggies, apple and onion. Simmer covered, for 30-40 minutes more or until meat and veggies are tender.
(Here it say to take the the meat, apples and veggies out and keep warm. I just keep it in the pot and take out what juices I need)
Gravy:
If necessary, add water to juices to equal 1 1/2 cups. Put in saucepan. Stir together cold water and flour. Stir into juices. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more.