Recipe by Irmgard
I found this recipe in Homemakers Magazine a few years ago and it has become a big favourite with my family. It is easy to prepare and the leftovers make great sandwiches.
- 3 1⁄2 lbs boneless pork loin roast
- 6 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup chicken stock
- 1 tablespoon cornstarch
Directions See How It's Made
- With a sharp knife, score pork in several places.
- In a small bowl, combine garlic, soy sauce, olive oil, basil, salt and pepper.
- Rub mixture all over pork.
- (There will only be a thin coating.) Place the pork on a rack in a shallow roasting pan.
- Roast in a 325 degree F oven about 2 hours or until the meat thermometer registers 160 degrees F.
- Do not overcook.
- Remove the meat to a serving platter; keep warm.
- Pour the excess fat from the roasting pan.
- Add the stock to the roasting pan.
- Bring to a boil, scraping up any brown bits.
- Dissolve the cornstarch in 2 tbsp.
- cold water.
- Add to the pan.
- Bring to a boil, stirring constantly.
- Season with salt and pepper to taste.
- Cut the pork into thin slices; serve with gravy.