Pork Roast with Rosemary Rub and Gravy
List of Ingredients
- 4 cloves garlic, finely chopped
- 1 Tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary
- 1 teaspoon grated lemon rind
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 3 pounds boneless pork top loin
- GRAVY:
- 2 Tablespoons all-purpose flour
- 1 cup fat-free chicken broth
- 1 cup water
Instructions
- Heat oven to 450. Mix together garlic, chopped fresh rosemary or dried rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl.
- Using your hands rub the season mixture over top and the sides of the pork loin. Spoon remaining olive oil into a roasting pan; spread evenly over the bottom of the pan. Place pork in pan.
- Roast pork in 450 oven for 30 minutes, lower oven temperature to 350 and roast for another 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees.
- Remove pork from pan to the cutting board and let rest for 15 minutes.
- GRAVY:
- Pour off all but 2 Tablespoons of fat from the roasting pan. Sprinkle flour evenly over droppings in pan. Place pan over medium-high heat; cook for 1 minute, scraping up brown-bits from the bottom of the pan. Stir in broth and water, cook stirring for 5 minutes or until thickened. Strain into a sauceboat and serve with sliced pork.
|
|