Roasted Garlic and Rosemary Pork Loin
Prep Time: 5 minutes
Cooking Time: 1 hour and 30 minutes
This makes a nice holiday or special dinner, and great leftover in a salad.
3 pounds pork loin roast
3 cloves garlic, fresh
1 teaspoon brown sugar
1/4 teaspoon paprika
1 teaspoon salt, Kosher
1/2 teaspoon pepper, black, ground
1 tablespoon rosemary leaves, fresh, chopped
2 cups beef broth or vegetable broth
1 tablespoon butter, light
1 tablespoon flour, all purpose
Preheat oven to 400 degrees. Chop rosemary and garlic and place in a small bowl. Add brown sugar, paprika, salt and pepper and mix together. Spread seasoning mixture over pork loin and place on a rack in a roasting pan. Pour 2 cups of beef broth (you can use half broth and half white wine if desired) in the bottom of the roasting pan for basting. Place pan in oven and cook for 15 minutes. Baste roast and turn heat down to 350 degrees. Cook for about 30 minutes per pound total until the center of the roast registers 155 degrees. Remove from oven and wrap in foil to rest (center temperature of meat will increase and continue cooking as it rests). Skim fat from pan drippings and add broth if necessary to measure 1 and a half cups of liquid total. To make gravy, melt 1 tablespoon butter in a small pan. Whisk in 1 tablespoon flour and cook for about 30 seconds. Slowly pour one and a half cups of juices from pan drippings and add additional broth into the pan. Whisk together and cook over low heat for about 5 minutes until thickened.
Per Serving About: 270 calories, 13 g fat, 5 g saturated fat, 0 g trans fat, 35 g protein, 2 g carbohydrates, 0 g dietary fiber, 340 mg sodium; WW Points Plus value 7