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Pork Roast Provencal Recipe
Pork Roast Provencal Recipe photo by Taste of Home

Pork Roast Provencal Recipe

Read Reviews (4)
3.5 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hour
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hour
MAKES: 8-10 servings

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

  1. 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

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

Reviews for Pork Roast Provencal(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 18, 2012

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.

MY REVIEW
Reviewed Apr. 10, 2012

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.

MY REVIEW
Reviewed Oct. 22, 2011

This did turn out moist but WAY to tangy for my taste buds. That's a lot of lemon juice.

MY REVIEW
Reviewed Dec. 17, 2009

We loved this...so tender and flavorful!

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