Piney tasting rosemary is delicious with pork. Garlic, lemon, and thyme also add their nuances to this savory roast pork recipe.
Heat oven to 450°F.
Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork.
Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan.
Roast pork in 450°F oven for 30 minutes. Lower oven temperature to 350°F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160°F. Remove pork from pan to cutting board. Let rest 15 minutes.
Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork.