Rosemary Roasted Pork Loin

Photo by Kira A.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from google.com

Ingredients

  • 3 3

    3 lb boneless pork loin roast

  • 4 4

    4 cloves garlic, minced

  • 1 1

    1 tsp thyme

  • 2 2

    2 tsp rosemary

  • 1 1

    1 TBS fresh lemon juice

  • 1 1

    1 tsp lemon zest

  • 2 2 1

    TBS olive oil, divided (1 TBS / 1 TBS)

  • 1-2 1-2

    1-2 tsp cornstarch (for thickening gravy, if desired)

  • Salt and pepper

Directions

1. Heat oven to 450F. Rinse the roast and pat dry. 2. In a small bowl, mix together the garlic, thyme, rosemary, lemon juice, lemon zest, 1 TBS of the olive oil, salt, and pepper. Rub seasoning mixture all over pork loin. Spread remaining olive oil evenly over the bottom of a roasting pan. Place the pork in the pan. 3. Roast at 450F for 30 minutes; lower the temperature to 350F and continue roasting for 30 minutes or until the internal temperature is 155F. Remove the pork to a cutting board; cover with foil and let stand 15 minutes or until the temperature reaches 160F. Slice and serve. GRAVY: 1. Use 2 cups of water (water left over from cooking potatoes is preferred). Remove the roast from the pan and drain off all but 2 TBS of fat (if there is any). Place the pan on the stove top, pour in the water, and let sit a few minutes. Scrape up browned bits from pan. Pour juice through a strainer into a small saucepan. Bring to a boil and reduce liquid by half. Reduce heat to medium low, taste and add salt to taste. Thicken with cornstarch dissolved in 1 TBS water. Makes 12 servings. Each serving = 3 Weight Watchers points.

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