Here’s another simple dish, but very satisfying. When pork loins go on sale here they usually sell the whole length which is about two feet long and good for three meals at least. I usually cut them up according to the dish I will be using them for i.e. cutlets for chops, strips for stir-fry, and whole like this one if you plan on roasting it.
This was prepared by Asi as she was my sous chef for the day. She mashed the tons of garlic that went into this and also prepped all the other ingredients for the marinade.
2-3 lb Pork Loin roast
1 head of garlic, chopped
1 tablespoon kosher salt
1 teaspoon Freshly ground black pepper
2 teaspoons chopped rosemary
2 lemons, juiced
4 tablespoons olive oil
Mix all the ingredients together and pour over the pork roast and marinade overnight. We used a large plastic zip bag so it’s easier to turn and distribute the marinade. When ready, place roast and marinade in an oven safe dish and bake at 350 degrees F for two to three hours until tender. When done, remove the roast from the pan and transfer to serving dish, reserving the pan drippings. To make the gravy, melt a half stick of butter in a sauce pan and add a half cup of flour and stir until flour is browned and caramel colored. Add the pan drippings and add enough water or broth to make one cup of liquid. Stir well and cook until thickened. Serve with the roast.