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Pork Roast Provencale

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“A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut tiny slits in the roast and push in some garlic.
  2. Place roast in small oven cooking bag.
  3. Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
  4. Put tie around bag, refrigerate overnight, and turn occasionally.
  5. Preheat oven to 350 degrees.
  6. Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
  7. Remove roast from bag-cover with foil and let rest.
  8. Skim and discard fat from juices in roasting pan.
  9. Remove both bay leaves.
  10. Put liquid into 3 quart saucepan and heat up over medium setting.
  11. Put cornstarch and cold water into small jar, put lid on, and shake it up.
  12. Add cornstarch mixture to liquid in saucepan.
  13. Bring to a boil and boil for 2 minutes, stirring constantly.
  14. Season with salt to your taste.

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