Pork Roast with Rosemary
Prep Time
5m
Simple and delicious roast for special occasions
Active Time
10m
Inactive Time
1h 10m
Total
1h 25m
Ingredients
4 lbs pork loin
Rub:
1/4 cup olive oil
1 tbsp fresh thyme (1 tsp dried)
1 tbsp fresh rosemary (1 tsp dried)
6 cloves garlic, minced
1/2 tsp red pepper flakes
2 tbsp fresh parlsey, chopped
1 tsp kosher salt
1 tsp black papper
Gravy:
2 tbsp butter
2 tbsp flour
3/4 cup chicken broth
1/2 cup heavy cream
Directions
Heat oven to 375.
In a small bowl, whisk together all the rub ingredients.
Thoroughly apply the rub onto all sides of the pork loin.
Coat an oven-proof skillet with cooking spray.
On high heat, sear all sides of the pork loin until browned.
Top with additional whole garlic cloves if desired.
Put skillet into the oven and roast uncovered for 70-80 minutes (~20 minutes per lb), or until internal temperature is 140.
Remove skillet from oven, and remove roast to a cutting board to rest for 15 mins. Cover the roast with foil.
While roast is resting, melt 2 tbsp butter in the skillet and deglaze the pan.
Slowly whisk in 2 tbsp of flour. But remember: the pan's handle will be HOT!
Add the chicken broth and bring to boil. Let cook for 2 minutes.
Stir in heavy cream.
Optional: strain out the herbs. This is for texture, the herbs actually taste quite good.
Recommended: serve over polenta or beans and bacon.
Source:
https://www.jocooks.com/recipes/rosemary-garlic-pork-roast/#wprm-recipe-container-15305