Ingredients
-
2 1/2
-
3
-
2/3
-
1/4
-
3
-
1
-
2
-
1 - 1 1/4
-
1/2
-
2
-
3
-
-
-
-
Directions
Pork Roast Provencale,A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.
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Steps
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1
Done
|
Cut Tiny Slits in the Roast and Push in Some Garlic. |
|
2
Done
|
Place Roast in Small Oven Cooking Bag. |
|
3
Done
|
Combine Chicken Broth, All the Lemon Juice, Oil, Onion, Bay Leaves, Thyme, and Pepper; Pour Over Roast. |
|
4
Done
|
Put Tie Around Bag, Refrigerate Overnight, and Turn Occasionally. |
|
5
Done
|
Preheat Oven to 350 Degrees. |
|
6
Done
|
Remove Bag from Refrigerator, Put Into Pan, and Roast For 20 Minutes Per Pound, or Until a Meat Thermometer Reads 145 Degrees. |
|
7
Done
|
Remove Roast from Bag-Cover With Foil and Let Rest. |
|
8
Done
|
Skim and Discard Fat from Juices in Roasting Pan. |
|
9
Done
|
Remove Both Bay Leaves. |
|
10
Done
|
Put Liquid Into 3 Quart Saucepan and Heat Up Over Medium Setting. |
|
11
Done
|
Put Cornstarch and Cold Water Into Small Jar, Put Lid on, and Shake It Up. |
|
12
Done
|
Add Cornstarch Mixture to Liquid in Saucepan. |
|
13
Done
|
Bring to a Boil and Boil For 2 Minutes, Stirring Constantly. |
|
14
Done
|
Season With Salt to Your Taste. |
