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    You are in: Home / Recipes / Pork Roast Provencale Recipe
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    Pork Roast Provencale

    Pork Roast Provencale. Photo by breezermom

    1/4 Photos of Pork Roast Provencale

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    WiGal's Note:

    A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut tiny slits in the roast and push in some garlic.
    2. 2
      Place roast in small oven cooking bag.
    3. 3
      Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
    4. 4
      Put tie around bag, refrigerate overnight, and turn occasionally.
    5. 5
      Preheat oven to 350 degrees.
    6. 6
      Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
    7. 7
      Remove roast from bag-cover with foil and let rest.
    8. 8
      Skim and discard fat from juices in roasting pan.
    9. 9
      Remove both bay leaves.
    10. 10
      Put liquid into 3 quart saucepan and heat up over medium setting.
    11. 11
      Put cornstarch and cold water into small jar, put lid on, and shake it up.
    12. 12
      Add cornstarch mixture to liquid in saucepan.
    13. 13
      Bring to a boil and boil for 2 minutes, stirring constantly.
    14. 14
      Season with salt to your taste.

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    Ratings & Reviews:

    • on March 14, 2010

      55

      I used half of a pork tenderloin, and mine turned out wonderfully moist. I was going crazy after about 20 minutes of roasting....the smell is devine! I marinated for 12 hours, and that seemed fine. My sauce seemed a little thick, but maybe it is because I used a tenderloin (producing less juice) and I halved all the other ingredients. I also love a recipe that lets me throw something into the oven and forget about it! I wish I had your lifestyle....sounds wonderful. I really enjoyed this pork roast...made for photo tag! Thanks for sharing your recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2009

      55

      Delicious: wonderfully tender and flavoursome. Loved the lemon and thyme. I marinated overnight and made exactly to the recipe, and wouldn't want to change a thing. We enjoyed this with Trinkets' Roasted Acorn Squash With Bourbon. Thanks for sharing this yummy recipe, WiGal. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Roast Provencale

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.7
     
    Calories from Fat 189
    38%
    Total Fat 21.0 g
    32%
    Saturated Fat 4.6 g
    23%
    Cholesterol 195.6 mg
    65%
    Sodium 292.2 mg
    12%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.2 g
    8%
    Protein 63.8 g
    127%

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