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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is my daughter's favorite meal and she always requests it for her birthday dinner. Ingredients:
1 boneless pork loin roast (2-1/2 to 3 pounds) |
3 garlic cloves, sliced |
1-1/3 cups chicken broth, divided |
2/3 cup lemon juice |
1/4 cup olive oil |
3 medium onions, chopped |
2 bay leaves |
1 tablespoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
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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