Pork Roast with Rosemary Rub
Recipe from Family Circle

Piney tasting rosemary is delicious with pork. Garlic, lemon, and thyme also add their nuances to this savory roast pork recipe.


Pork Roast with Rosemary Rub

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Servings: 8 servings
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Related Categories: Boneless Pork Roast, Garlic, Gravy, Lemons, More Christmas Dinner Ideas, Pork Dry Rubs
 
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Ingredients
  • 4  cloves
    garlic, finely chopped
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  • 1  tablespoon
    chopped fresh rosemary OR: 1 teaspoon dried
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  • 1  teaspoon
    grated lemon rind
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    freshly ground black pepper
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  • 1/4  teaspoon
    dried thyme
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  • 1  tablespoon
    fresh lemon juice
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  • 2  tablespoons
    olive oil
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  • 1 
    boneless pork loin roast (3 pounds)
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  •  
    Gravy:
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  • 2  tablespoons
    all-purpose flour
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  • 1  cup
    chicken broth mixed with 1 cup water
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Directions
1.
Heat oven to 450 degrees F.
2.
Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork.
3.
Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan.
4.
Roast pork in 450 degrees F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees F. Remove pork from pan to cutting board. Let rest 15 minutes.
5.
Gravy: Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork.
Nutrition information
Calories 294, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 100 mg, Sodium 316 mg, Carbohydrate 2 g, Fiber 0 g, Protein 39 g. Percent Daily Values are based on a 2,000 calorie diet
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