Pork Roast Provencale

"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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photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
Ready In:
1hr 30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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. 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' Recipe #346067. Thanks for sharing this yummy recipe, WiGal. Made for PRMR.
     
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