Ingredients Jump to Instructions ↓

  1. 1 boneless pork loin roast (2-1/2 to 3 pounds)

  2. 3 garlic cloves, sliced

  3. 1-1/3 cups chicken broth, divided

  4. 2/3 cup lemon juice

  5. 1/4 cup olive oil

  6. 3 medium onions, chopped

  7. 2 bay leaves

  8. 1 tablespoon dried thyme

  9. 1 teaspoon salt

  10. 1/2 teaspoon pepper

  11. 2 tablespoons cornstarch

  12. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a meat thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast. Yield: 8-10 servings.


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