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Pork Roast Provencal Recipe

Pork Roast Provencal Recipe photo by Taste of Home

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This is my daughter's favorite meal and she always requests it for her birthday dinner. I give credit to my mother for teaching me to become skilled in the kitchen.

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Pork Roast Provencal Recipe

Prep: 15 min. + marinating Bake: 2 hour

Yield: 8-10 Servings

15 120 135

Ingredients

1 boneless pork loin roast (2-1/2 to 3 pounds)
3 garlic cloves, sliced
1-1/3 cups chicken broth, divided
2/3 cup lemon juice
1/4 cup olive oil
3 medium onions, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water

Directions

Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a meat thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast. Yield: 8-10 servings.

Originally published as Pork Roast Provencale in Country Pork , p70

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Roast Provencal

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Reviewed on Dec. 18, 2012 by missalyssa

I will use a little less lemon juice next time. I baked this in a small casserole dish and the juices kept it very moist.

Reviewed on Apr. 10, 2012 by germanycook

I agree about the tanginess, next time I would definitely cut down the lemon juice. Other than that, it smelled amazing while baking, tasted so moist, and the gravy recipe helped alot! I added some cream and sugar to the gravy to cut down the lemon flavour.