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Ingredients
| boneless pork loin roast: 2.5 lbs |
| garlic: 3 cloves (minced) |
| chicken broth: 2/3 cup |
| lemon juice: 1/4 cup |
| lemon juice: 2 tsp |
| olive oil: 3 Tbl |
| onions (chopped): 1 cup (chopped) |
| bay leaf: 2 |
| dried thyme (leaves): 1 1/4 tsp |
| black pepper: 1/2 tsp |
| cornstarch: 2 Tbl |
| water: 3 Tbl (cold) |
| salt |
Pork Roast Provencale
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
150 min -
Servings
4 serving(s)
Tags
- Cut tiny slits in the roast and push in some garlic.
- Place roast in small oven cooking bag.
- Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
- Put tie around bag, refrigerate overnight, and turn occasionally.
- Preheat oven to 350 degrees.
- Remove bag from refrigerator, put into pan, and roast for 2 1/2 hours, or until a meat thermometer reads 160 degrees.
- Remove roast from bag-cover with foil.
- Skim and discard fat from juices in roasting pan.
- Remove both bay leaves.
- Put liquid into 3 quart saucepan and heat up over medium setting.
- Put cornstarch and cold water into small jar, put lid on, and shake it up.
- Add cornstarch mixture to liquid in saucepan.
- Bring to a boil and boil for 2 minutes, stirring constantly.
- Season with salt to your taste.