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Plan Z Phase: This is a Z2 (ZReduction) Recipe. This super easy comfort meal is a cinch to make. Even novice cooks can handle this one! And it’s so yummy. People in my family fought over the onion gravy; it was such a hit.

Serving Size: Serves 6

Ingredients:

• 3 lb pork loin roast (you’ll have one pound of leftovers if all diners are on Plan Z)
• Olive oil spray
• ¼ tsp of cayenne (or to taste)
• 1 tsp of dried oregano
• ½ tsp of Italian seasoning
• 1 tsp of dried mustard
• 1 tsp of garlic powder
• Sea salt to taste
• 1 large onion cut into 8 wedges
• 1 Tbl of cornstarch
• 2 cups of organic chicken broth
• 3 red bell peppers cut into strips
• 2 orange bell pepper cut into strips

Instructions:

Preheat oven to 375 degrees. If you have convection you can use it on this roast. I’ll list 2 cooking times.

Spray an ovenproof pan with a light spray of olive oil and put in the roast. Lightly spray the roast, too. To make this easier I just measure out each spice element and sprinkle them on the roast. If you like your food flavorful but not spicy the amount of cayenne can be what I have listed here. You can leave it off altogether if you have diners who don’t want cayenne or increase for a hotter dish. Sprinkle on the cayenne, oregano, Italian seasoning, mustard, garlic powder and sea salt.

On the area surrounding the roast, add the onions. Scatter them around.

Put in the oven to roast. Your cooking time for convection will be about an hour. Cooking time for regular oven will be about 15 minutes more. Check it with a meat thermometer. When the pork roast reaches 155-160 degrees take out of the oven, put it in a different pan, tent it with foil and let it rest. It will cook a bit more while it rests.

Leave the onions and the drippings in the pan. Add the 2 cups of chicken broth and begin heating to a low boil. Scrape all the good bits off the bottom of the pan and stir the onions around. You’ll have a brown broth. As it’s cooking take about ¼ cup of the broth out of the pan and put in a small bowl. Add your cornstarch and stir to dissolve it. Then add this all back into the pan. As the gravy boils the cornstarch will thicken it. Stop cooking when you feel you have enough thickness to the gravy.

20 minutes before dinner put the pepper strips in another oven-proof pan. Spray with olive oil and dust with sea salt. Roast them at the same temperature until wilted. They might even brown a bit on the edges. This is a good brown.

Serving Suggestions:

Serve 6 oz slices. If you’re slicing thinly, you’ll be able to have three pieces or you can have one thicker piece if you prefer.

3 Tbl of gravy with a few bits of onions drizzled on is great. Gauge your onions and peppers to max out at one cup.

Enjoy!

Cheers,