Something my grandma makes alot:
Rosemary Pork Roast
4 Cloves Garlic, Finely Chopped
1 Tbsp. Chopped Fresh Rosemary or 1 Tsp. Dried
1 Tsp. Grated Lemon Zest (Rind)
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/4 Tsp. Dried Thyme
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Olive Oil
1 Boneless Pork Loin Roast (3 lbs)
Gravy
2 Tbsp. All Purpose Flour
1 Cup Chicken Broth Mixed With 1 Cup Water
Preheat Oven To 450*
Mix together Garlic, Rosemary, Grated Lemon Rind, Salt, Pepper, Thyme,
Lemon Juice, and Half of the Olive Oil in a Small Bowl. Using your hands, rub
the mixture over the top and sides of the Pork.
Spoon remaining Olive Oil into flame proof roasting pan; spread evenly over the bottom of the pan. Place the pork in the pan.
Roast the Pork @ 450* for 30 minutes. Lower the tempreture to 350* and roast for 30 more minutes or until instant read thermometer inserted in center reads 160 degrees. Remove Pork from pan to cutting board and let rest for 15 minutes.
Gravy
Pour all but 2 Tbsp. fat from the roasting pan. Sprinkle flour evenly over drippings in the pan. Place pan over medium high heat; cook for 1 minute, scraping brown bits from the bottom of the pan. Stir in Broth Mixture; cook, stirring, for 5 minutes or until thickened. Strain Gravy through a fine mesh sieve. Pour into a sauceboat and serve with sliced pork.
Serves 8
Reply
