Roast Pork Loin with Green Onion, Garlic & Herbs
This tender, juicy pork loin is loaded with flavor and zest. Perfect for a savory family dinner when you need a break from chicken or beef!
Ingredients
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One 3-4 pound boneless pork loin
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Kosher salt and black pepper
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4 tablespoons olive oil
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8 cloves garlic, chopped
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1 small bunch scallions, finely chopped
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6-8 sprigs rosemary, stripped
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4 tablespoons thyme, finely chopped
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Zest and juice of 1 lemon
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2 teaspoons fennel seed
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3 carrots, cut on angle into large pieces
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1 large onion, sliced
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3 ribs celery with leafy tops, coarsely chopped
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1 cup white wine
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3-4 cups chicken stock
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3 tablespoons butter
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3 tablespoons flour
Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Yield: 6-8 servings
Directions
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Preheat oven to 325 degrees.
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Season roast with salt and pepper, and coat in oil. Finely chop together garlic, scallions, rosemary, thyme, and lemon zest. Combine well then slather evenly over the pork, including ends. Wrap and refrigerate several hours or overnight.
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Arrange carrots, onions, and celery in a roasting pan in an even layer. Add wine and about 2 cups of stock. Set roasting rack into vegetables, and set roast onto rack. bring meat to room temperature, and then roast for about 2 hours or until internal temperature reaches 155F on a meat thermometer. Place roast onto cutting board, cover with foil and let rest for 20-30 minutes. If veggies are stuck in the pan, add a cup more of stock to loosen them. Strain pan juices into a bowl and use a paper towel to remove fat if the drippings are very greasy on top.
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Melt butter in a medium saucepan. Whisk in flour, 1-2 minutes, then whisk in pan drippings, adding more stock to stretch if you want extra gravy. Adjust salt and pepper to your taste.
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Slice roast, douse with a little lemon juice, top with gravy.
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Serve with a green vegetable like sautéed broccoli or asparagus tips, charred. Enjoy!