Seems I have a thing for making a good dinner on a Wednesday night. Prolly 'cause it's mid-week, and usually that night -sucks-. "But Jeff!" you might say, "It's Friday morning! How come you didn't post this Wednesday?" Because! I'm busy, and this is the first free time since then that I haven't been spaced out on cold pills and exhaustion. Dun dun dun! Anyway, what's up today is Roasted Pork Loin with Mushroom Gravy, Potatoes, Mushrooms, Carrots, and Onions, that's what! Pictures above, recipes below! Boom bam!

Base Ingredients for the Roasting Pan

 - 2 packages Pork Loins 
 - 4lbs Yellow Fleshed Potatoes, quartered 
 - 2lbs Carrots, washed and cut into 2" segments 
 - 2lbs Yellow Onions, quartered
 - 1 can (300mL) Mushrooms (or the equivalent in fresh, sliced mushrooms)

Start by laying the pork loins in the center of the pan, pressed together, then surround with the vegetables in layers. Start with the carrots so that they cook the most surrounded by the liquid, then the potatoes, then the onions. The mushrooms go right down onto the pork loins, though you should spread them out. Once you put the liquid in (recipe below), then roast for two and a half hours or so at 300F, or until the vegetables are fork-tender, and the meat pulls apart easily.

Liquid for the Bottom of the Roasting Pan (also the gravy base)

 - 1 box (900mL) of Chicken Broth
 - 2 Navel Oranges, juice of
 - 1 tbsp Lemon Juice
 - 3 tbsp Blackstrap Molasses
 - 3 tbsp Brown Sugar
 - 2 cloves Garlic, minced
 - 3 tsp Sea Salt
 - 3 tsp Fresh Black Pepper
 - 2 tsp Marjoram

You'll want to start by preparing the pan (as above), then getting a mixing bowl. Mix all of the ingredients for the liquid together, using a whisk to ensure that the heavier molasses spreads through. Pour slowly over the meat and vegetables, then put the lid on and throw the whole thing in the oven!

Mushroom Gravy

 - Roasting Pan Liquid (post-roasting, as above)
 - 1 can Campbell's Mushroom Soup
 - 4 tsp Corn Starch, dissolved and mixed smooth (In about a half cup of the roast liquid, or warm water)
 - Salt and Pepper to taste

Take the meat and vegetables out of the pan, being sure to scrape the mushrooms off of the roast(s). Fish out about half the mushrooms, and set them aside with the vegetables. A roasting pan usually fits on two burners of a stovetop, so put two on medium, and bring the roast liquid to a simmer. Add the mushroom soup, and mix through, bringing back to a simmer. Finally, add the corn starch -slowly-, being sure to whisk the entry point with a fork or whisk to avoid clotting, and allow the gravy to simmer until it reaches the desired thickness. Take off heat and put in a heat-safe vessel, serve with the rest!