Pork Roast Provencal
Total TimePrep: 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 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.
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.
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.
Oct 22, 2011
This did turn out moist but WAY to tangy for my taste buds. That's a lot of lemon juice.
Dec 17, 2009
We loved this...so tender and flavorful!
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