Recipe by Linda's Busy Kitchen
This recipe is good enough for company, or having on the holidays! Full of great taste, and one recipe you will want to serve over and over, once you try it! YUM!
Top Review by CooksSoGood
This was our main entree for Easter and it was really delicious! The meat was tender and juicy and full of flavor that we loved so much! We had garlic mashed potatoes, sauteed green beans and almonds, and homemade applesauce on the side. What a great meal enjoyed by the whole clan!
- 5 -6 lbs pork roast, bone in
- 4 tablespoons lime juice
- 3 tablespoons garlic powder, about 3 T. on roast, and more in pan
- 4 tablespoons dried rosemary
- 1⁄2 cup olive oil
- fresh ground pepper, to taste
- salt, to taste
- 3⁄4 cup cornstarch
- 1⁄2 cup cold water
- 3 tablespoons Gravy Master
Directions See How It's Made
- Sprinkle the roast with lime juice, then liberally with garlic powder, putting some all over the bottom of the pan, so it will make a nice gravy.
- Pat on the rosemary, all over the roast.
- Pour olive oil over every side of the roast, and rub it in, then sprinkle with salt and pepper.
- Bake the roast in a lg. cast iron frying pan, at 350°F for 2 1/2 hours.
- When done remove the roast to a dish, and put it back in the oven, on warm, while you prepare the gravy.
- To Make Gravy:.
- Drain the fat out of the pan. Add about 5 cups of water.
- Add 1 pkg. of McCormick Gravy Mix to the pan drippings, and mix inches.
- Put the heat on med-high. Add about 3/4 cup of cornstarch to 1/2 cup COLD water. Pour into pan.
- Add salt and pepper to taste. Let come to a soft boil.
- If it is too thick, add a little water at a time, until desired consistency is achieved.
- If it is too thin, add more cornstarch, and water mix.
- After the roast sits for a few mins., you can mix any juice, from the roast dish, into the pan of gravy, to give it more flavor.
- Add about 3 T. Gravy Master, and stir in well.