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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.
  • Total Time
    Prep: 15 min. + marinating Bake: 2 hour
  • Makes
    8-10 servings


  • 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 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.

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  • missalyssa
    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.

  • germanycook
    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.

  • linsvin
    Oct 22, 2011

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

  • angelasandoval
    Dec 17, 2009

    We loved tender and flavorful!