Pork Loin Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
32 oz Pork tenderloin 1 dash Salt 1 dash Pepper, black 2 tbsp Extra Virgin Olive Oil 1 tsp Thyme, ground 1 tsp Rosemary, dried 1 tsp Sage, ground 1.5 tsp Garlic 2 tbsp Extra Virgin Olive Oil 4 gram(s) Bobs Red Mill Gluten Free Baking Flour 2 tsp Orrington Farms - Chicken Flavored Broth Base & Seasoning (by WDONALDSON)
Preheat oven to 325 degrees. Heat a 12-inch skillet over medium-high heat (I like to use cast iron for nice browning).
Dab pork loin dry with paper towels and season with salt and pepper.
Heat 1 Tbsp oil in skillet and brown pork on all sides, about 2 minutes per side (8 minutes total).
Transfer pork to a roasting pan. Let cool a few minutes so it's not too hot to handle.
Meanwhile in a small bowl stir together the remaining 1 Tbsp olive oil with thyme, rosemary, sage, garlic, and lemon zest.
Using hands spread mixture over roast (on all sides, note it doesn't stick perfectly well and that's ok if some falls from the sides, just sneak it under the roast to season it). The roast should be fat side up for baking.
Insert an oven probe thermometer into the center of the middle area of pork loin (if you don't have one use a standard probe thermometer to test temperature occasionally).
Bake pork in the preheated oven until center registers 145 degrees on a thermometer, about 50 - 70 minutes.
Remove from oven, transfer to a carving board. Tent roast with foil and let rest 10 minutes. Meanwhile, prepare the gravy.
For the gravy
In a medium saucepan melt butter over medium heat. Add flour and cook for 1 1/2 minutes, whisking constantly.
While whisking slowly pour in chicken broth and drippings from the roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.
Season with salt and pepper as needed. Stir heavy cream in at the end if using.
Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.
Serving Size: 10-3oz pieces and about 1 Tbsp gravy
Number of Servings: 10
Recipe submitted by SparkPeople user DEJAQUINT1.
Dab pork loin dry with paper towels and season with salt and pepper.
Heat 1 Tbsp oil in skillet and brown pork on all sides, about 2 minutes per side (8 minutes total).
Transfer pork to a roasting pan. Let cool a few minutes so it's not too hot to handle.
Meanwhile in a small bowl stir together the remaining 1 Tbsp olive oil with thyme, rosemary, sage, garlic, and lemon zest.
Using hands spread mixture over roast (on all sides, note it doesn't stick perfectly well and that's ok if some falls from the sides, just sneak it under the roast to season it). The roast should be fat side up for baking.
Insert an oven probe thermometer into the center of the middle area of pork loin (if you don't have one use a standard probe thermometer to test temperature occasionally).
Bake pork in the preheated oven until center registers 145 degrees on a thermometer, about 50 - 70 minutes.
Remove from oven, transfer to a carving board. Tent roast with foil and let rest 10 minutes. Meanwhile, prepare the gravy.
For the gravy
In a medium saucepan melt butter over medium heat. Add flour and cook for 1 1/2 minutes, whisking constantly.
While whisking slowly pour in chicken broth and drippings from the roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.
Season with salt and pepper as needed. Stir heavy cream in at the end if using.
Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.
Serving Size: 10-3oz pieces and about 1 Tbsp gravy
Number of Servings: 10
Recipe submitted by SparkPeople user DEJAQUINT1.
Nutritional Info Amount Per Serving
- Calories: 200.8
- Total Fat: 10.1 g
- Cholesterol: 71.6 mg
- Sodium: 155.6 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 25.6 g
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