GARLIC ROSEMARY ROASTED PORK LOIN with Gravy
1pork loin roast, 3 to 5 lbs.
3 or 4 clovegarlic, peeled and quartered pole to pole
3 to 5 sprig(s)fresh rosemary stems
·olive oil, extra virgin
·fresh ground black pepper
·salt (sea, kosher or table variety)
3 to 4yards of butcher's twine, 100% cotton (if using traditional butcher's method; less if tying single strings and knots)
2- 2/12 cpork or chicken broth
1/4 call purpose flour
1 tspsoy sauce
1 tspbalsamic vinegar
How to Make GARLIC ROSEMARY ROASTED PORK LOIN with Gravy
- Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
- Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
- Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
- When thickened to desired consistency, remove from heat, cover and keep warm until served.
- Cover and refrigerate all leftovers.