all excess fat from the pork loin and discard. Cut the meat into
1 inch cubes. Dredge the pork in the ¾ cup seasoned flour.
Lightly coat the bottom of a large skillet with a thin layer of olive oil
and heat. When the oil is hot, add the pork cubes and brown on all
sides. Remove the pork and drain on paper towels.
the skillet add the onion, scallions and garlic. Sauté until limp.
Add the mushrooms and sauté until limp and all the water has
a 2 quart casserole dish add the carrot, potatoes, brussel sprouts,
mushroom mixture and pork. Gently toss to mix.
a saucepan, melt the butter. Add the flour and stir until blended.
Cook and stir until the mixture turns a light brown. Slowly add the
chicken broth while stirring. Add the white wine, rosemary, sage,
parsley, salt and black pepper. Stir and heat until slightly thick.
the sauce over the pork and vegetables in the casserole dish.
Cover and bake in a preheated 350º F oven for 1½ hours.