Recipe by WiGal
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.
Top Review by breezermom
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.
- 2 1⁄2 lbs pork roast
- 3 garlic cloves, minced
- 2⁄3 cup chicken broth
- 1⁄4 cup lemon juice
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 bay leaves
- 1 -1 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Directions See How It's Made
- 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 20 minutes per pound, or until a meat thermometer reads 145 degrees.
- Remove roast from bag-cover with foil and let rest.
- 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.