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Pork Roast Provencal Recipe
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Pork Roast Provencal Recipe

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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.
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

Light-Bodied Red Wine

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


Reviews for Pork Roast Provencal

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (3)
2 Star
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MY REVIEW
missalyssa User ID: 5635468 18961
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
germanycook User ID: 6411056 19473
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
linsvin User ID: 1584655 23118
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
angelasandoval User ID: 2401339 75958
Reviewed Dec. 17, 2009

"We loved this...so tender and flavorful!"

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