The Garden Gate Recipe Collection

Herbes de Provence Pork Loin Roast

 

 

Ingredients

 

• 3 1/2 lb. Center Cut Boneless Pork Loin

• 2 tbsp. Dried Herbs de Provence

• 2 Garlic Cloves, minced

• 3 tbsp. Extra Virgin Olive Oil

• 1 tsp. Kosher Salt

• 1/2 tsp. Fresh Ground Black Pepper

 

For the Chardonnay Pan Gravy (optional)

• 1 c. Chardonnay Wine

• 1 c. Fat Free Low Sodium Chicken Broth

• 1 tbsp. Cornstarch

• 1 tbsp. Cold Water

 

Instructions

 

For the Herbs de Provence Encrusted Pork Loin

 

 

• Preheat oven to 350 degrees.

• Allow meat to come to room temperature for 15 minutes prior to cooking; then trim any visible fat from your roast and place in a roasting pan; leaving any fat facing up.

• Combine the Herbs de Provence, garlic, oil, salt and pepper in a small bowl; then brush it on top of the meat.

• Add the wine and chicken broth to the bottom of the pan and bake until the minimum internal temperature of 145 degrees (approximately 1 1/2 hours for an internal temperature of 160 degrees; which is how we prefer ours.)

   

• Remove the roast from the oven and allow to sit for 15 minutes before slicing.

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• For the Chardonnay Pan Gravy

 

• Remove the pan drippings from the bottom of the roasting pan and place in a small saucepan. Bring to a slight boil over high heat; then reduce heat to a simmer.

• Combine the cornstarch and cold water and whisk the mixture into the pan drippings. Stir constantly until the gravy has thickened; approximately 2-3 minutes.

 

 

from carriesexperimentalkitchen.com