Loin of Pork with Lemon-Rosemary Rub Recipe

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Loin of Pork with Lemon-Rosemary Rub

You'll want your dinner guests to see this impressive pork roast so carve it at the table.

  • Pork Roast:
  • 1 center-cut pork loin roast with
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon grated lemon zest
  • 4 cloves garlic, peeled and chopped
  • Gravy:
  • 1/3 cup dry white wine
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 2 tablespoons apricot preserves
  • Heat oven to 450 degrees F.
  • Pork Roast: Season roast with salt and pepper. In a small bowl, mix together lemon juice, olive oil, mustard, rosemary, lemon zest and garlic.
  • Rub pork roast with lemon-rosemary mixture. Place on a rack in a large roasting pan. Roast at 450 degrees F for 20 minutes. Lower oven to 325 degrees F and roast for another 1 hour and 5 minutes or until internal temperature registers 155 degrees F on an instant-read thermometer. Let rest for 10 minutes before slicing.
  • Gravy: Pour off all but 1 tablespoon of the fat in roasting pan. Place pan over medium heat and add wine. Cook for 1 minute, scraping up any brown bits from bottom of pan. Sprinkle flour into pan and cook for 1 minute. Gradually whisk in chicken broth and bring to a boil. Cook for 2 minutes, whisking constantly. Whisk in preserves. Strain into a small saucepan; keep warm.
  • Slice meat (photo bottom right) and serve with the warm gravy on the side.
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