Roast Pork Loin with Garlic and Riseling Carrots
Alyssa
ingredients
Roast Pork and Vegetables- 1, 4 Pound Pork Loin Roast, tied with butcher’s twine
- 1 Tablespoon Dried Parsley
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 8-10 Garlic Cloves
- 1 Pound Baby Carrots
- 2 Onions, cut into wedges
- 2 Cups Riesling
- 1 Cup Chicken Broth
- 3 Tablespoons Butter
- Pan Drippings from Roast Pork
- 1/4 Cup Flour
- 1/2 Cup Water
- 3/4 Teaspoon Salt
- 1/4 Treaspoon Black Pepper
directions
- 1
Preheat Oven to 400°.
- 2
In a small bowl, mix together herbs, garlic powder, onion powder, salt and pepper. Put pork roast in a baking dish, fat side up. Using a paring knife, poke slits into the pork and stuff with whole garlic cloves. Rub herb mixture over the pork, dotting with butter.
- 3
Place onions and carrots around the pork roast and pour riesling and chicken broth around the vegetables.
- 4
Roast pork for 1 hour and 30 minutes, or until an instant read thermometer reads 160°.
- 5
Remove roast and vegetables from pan and tent with foil. Pour drippings into a saucepan and heat. In a separate bowl, whisk together flour and water. When drippings are heated, whisk in flour slurry. Whisk continually until thickened.
Source: Alyssa
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