Roast Pork with Herbs and Lemon

By charlotteh371

Ingredients

• 3 lb boneless pork loin roast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp. butter
• 1/2 cup diced onion
• 1 minced garlic clove
• 1 14oz can of chicken broth
• 1 tbsp. Dijon mustard
• 1 tsp sugar
• a pinch of thyme
• 1 tbsp. cornstarch with 1 tbsp. water
• 2 tbsp. lemon juice
• 1 tbsp. chopped parsley

Preparation

Step 1

heat oven to 375. sprinkle a 3 pound boneless pork loin roast with 1/2 tsp salt and 1/4 tsp pepper. melt 1 tbsp. butter in a large skillet over medium high heat, add roast, and brown on all sides. transfer pork to roasting pan. set skillet with pan juices aside. cook roast in oven 55 to 65 mins, until meat thermometer registers 160. let roast rest 15mins before serving.

meanwhile, add 1/2 cup diced onion and 1 minced garlic clove to pan juices in skillet, and cook over high heat until softened, about 6mins. stir in one 14oz can of chicken broth, 1 tbsp. Dijon mustard, 1 tsp sugar, and a pinch of thyme. bring to a boil, stirring occasionally. in a small bowl, dissolve 1 tbsp. cornstarch with 1 tbsp. water. whisk into boiling sauce and cook 1 mins, whisking constantly. whisk in 2tbsp lemon juice. transfer roast to cutting board, and pour juices from roasting pan into sauce. remove excess fat from sauce, and stir in 1 tbsp. chopped parsley.