Loin of Pork with Lemon-Rosemary Rub
You'll want your dinner guests to see this impressive pork roast so carve it at the table.
Ingredients
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Pork Roast:
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1 center-cut pork loin roast with
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh rosemary
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1 teaspoon grated lemon zest
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4 cloves garlic, peeled and chopped
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Gravy:
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1/3 cup dry white wine
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3 tablespoons flour
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3 cups chicken broth
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2 tablespoons apricot preserves
Directions
1.
Heat oven to 450 degrees F.
2.
Pork Roast: Season roast with salt and pepper. In a small bowl, mix together lemon juice, olive oil, mustard, rosemary, lemon zest and garlic.
3.
Rub pork roast with lemon-rosemary mixture. Place on a rack in a large roasting pan. Roast at 450 degrees F for 20 minutes. Lower oven to 325 degrees F and roast for another 1 hour and 5 minutes or until internal temperature registers 155 degrees F on an instant-read thermometer. Let rest for 10 minutes before slicing.
4.
Gravy: Pour off all but 1 tablespoon of the fat in roasting pan. Place pan over medium heat and add wine. Cook for 1 minute, scraping up any brown bits from bottom of pan. Sprinkle flour into pan and cook for 1 minute. Gradually whisk in chicken broth and bring to a boil. Cook for 2 minutes, whisking constantly. Whisk in preserves. Strain into a small saucepan; keep warm.
5.
Slice meat (photo bottom right) and serve with the warm gravy on the side.
Nutrition information
Calories 343, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 81 mg, Sodium 621 mg, Carbohydrate 7 g, Fiber 0 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet
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