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.
- 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
- 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 1996, p70
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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