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Pork Roast Provencal

 Pork Roast Provencal
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.
8-10 ServingsPrep: 15 min. + marinating Bake: 2 hour


  • 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

2 of 2

Pork Roast Provencal (continued)

Directions (continued)

  • constantly. Serve with roast. Yield: 8-10 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.