This is a recipe "invented" by my late friend "Salsa" Jim.
Jim was a graduate of Scottsdale Culinary Institute. He loved to dream up new recipes.
In addition, he entered the Salsa Challenge in Scottsdale, Arizona, every year.
The "Challenge" is for the benefit of the Hemophilia Association which
was Salsa Jim's favorite charity.
This gravy will surprise everyone. Most people can't figure what is in it,
plus it tastes good.
1 (4 pound) pork tenderloin
5 ribs celery, cut 3 inches long
5 carrots, cut 3 inches long
3 onions, cut into quarters
1 (15 ounce) can pineapple juice
8 ounces brown sugar
Water as needed
Salt and pepper as needed
Heat oven to 300 degrees F.
Place vegetables in roasting pan; add juice, brown sugar, water and pork
loin (you may need to truss the pork). Salt and pepper top as needed. Cover
with foil. You want to cook this slowly, and it will be very tender.
With the juice in the pan, you can make a gravy. For a good gravy you should
make a roux which is equal parts flour to butter or margarine. Make the roux
ahead of time and add to the hot liquid, stirring with a whip. Let cook for
about 30 minutes to cook out flour.