• Gather all ingredients before starting the recipe.
• Generously season both sides of the roast with kosher salt and garlic powder an hour before roasting, allow to come to room temperature.
  

Roasting

• Pre heat oven to 325°F
• Add 1 whole plum tomato, cut in half and 1 whole banana pepper to the roasting pan and add enough water to the pan to come up about 1/2 inch from bottom to the sides of the pan, cover tighly with aluminum foil and roast for 2.5 hours.
  
• Check after an hour, if it looks like the pan needs more water, add 1/4 cup at a time and continue roasting for another hour and a half, covered with the aluminum foil.
• Remove foil when the roast is very tender and then baste with the pan juices for the remaining half hour for a total time of 3 hours. The roast should be a golden brown.
• Remove from the oven and allow to rest for 15 minutes before carving.

Pan Gravy

• Strain 1 cup pan juices into a small sauce pan.
• Combine 1 tbsp all-purpose flour and 1/4 cup water in a small bowl and and whisk until completely smooth.
• Bring pan juices to a simmer over medium high heat and add flour, water mixture, whisking the whole time until the pan gravy thickens.
• Serve with a slice of pork loin, mashed potatoes and pan gravy.