Loin of Pork with Lemon-Rosemary Rub

Makes: 8 servings. Prep & cook: 13 minutes. Roast: at 450 degrees for 20 minutes; at 325 degrees for 1 hour and 5 minutes.

Loin of Pork with Lemon-Rosemary Rub
Servings: 8 Prep 13 mins Roast 450°F 20 mins Roast 325°F 1 hr 5 mins


Pork Roast:
  • 1 center-cut pork loin roast with bone
  • 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
  • 1/3 cup dry white wine
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 2 tablespoons apricot preserves

Make It

1. Heat oven to 450 degrees F.

Pork Roast:

2. Season roast with salt and pepper. In a small bowl, mix together lemon juice, olive oil, mustard, rosemary, lemon zest and garlic.

3. 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.


4. 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.

5. Slice meat (photo bottom right) and serve with the warm gravy on the side.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 343, Fat, total (g): 20, chol. (mg): 81, sat. fat (g): 7, carb. (g): 7, fiber (g): , pro. (g): 31, sodium (mg): 621, Percent Daily Values are based on a 2,000 calorie diet.