Linda's Roast Pork With Rosemary, Garlic, Lime and Oil Rub
- Reviews 1
Ready In: 2 hrs 15 mins
Serves: 4
Ingredients
- 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
Gravy
- 3⁄4 cup cornstarch
- 1⁄2 cup cold water
- 3 tablespoons Gravy Master
Directions
- 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.
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