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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



1. 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.
   
2. 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.
   
3. 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.
   
4. Remove pork from pan to the cutting board and let rest for 15 minutes.
   
5. GRAVY:
   
6. 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.