Recipe by Harley Seashell Princess
This is terrific for Sunday dinner.
Top Review by Cookin'Diva
A flavorful roast that is very simple to make. Be sure to use a meat thermometer and pull your roast when you hit 160 degrees. Note that there is an error in the last step regarding gravy - it says to mix 1 T. flour in water, but then later refers to Cornstarch (rather than flour). Here's how my gravy worked - I skimmed the pan drippings and ended up with 1/2 cup drippings (de-fatted). I mixed 2 T. cornstarch and 1 cup beef broth , and stirred that into the simmering drippings. It thickened nicely and made a wonderful gravy.
- 3 lbs pork loin roast
- 2 tablespoons rosemary
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 small onion, chopped
- 1⁄4 cup olive oil
Directions See How It's Made
- Oven at 350°F.
- Trim fat from pork.
- Combine rosemary, garlic, salt, pepper, and olive oil.
- Melt butter in roasting dish and then place onions over top of the butter.
- Rub rosemary mixture all over pork loin.
- Sear on all sides in a hot skillet.
- Place pork on top of onions in roasting pan and then cover with foil.
- Bake for an hour or until meat thermometer reads 160°F.
- To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.