A wonderful friend of mine sent me this recipe the other day and it was a must to try, glad I tried it because it was an instant win. Original recipe came form Epicurios.com,
This is one of those awesome meals that can be cooked all at once. Using a 2lb pork loin I set the root vegetables around the sides, added in about a half a cup of chicken broth and let it cook. It will all cook at the same time, the only thing you really have to deal with is the gravy, which is easy.
5 large garlic cloves pressed or minced
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1-2 tablespoons olive oil
1 to 2 1/2-pound boneless pork loin roast trimmed well
Fresh rosemary sprigs
1/2 cup chicken broth ( water works too if you don’t have broth)
Preheat oven to 375F
Use a 13×9 roasting pan and line with foil. Drizzle with a little oil. Take the first 5 ingredients and mix together in a measuring up. Pour or rub this mixture over the loin. Place pork fat side down pour the broth in and set the vegetables around the pork. Cover and roast for about 35 minutes. Turn over and cook for a remaining 25 minutes or until the pork is done. Temp should read between 155F and 160F. Remove from the oven and let it side for about 10 minutes cutting and serving. Make the gravy while the pork sits.
To make gravy-
Use all the juice and pan drippings to pour into a pan onto the stove on medium to high heat. When it reaches a boil add half a cup of flour and mix. Keep mixing and keep an eye on it as it will thicken fast, if it’s not thickening add more flour and keep it stirred. At a boil it won’t take long to thicken. Once you’ve reached the thickness you want, remove from heat and serve.