Roast Pom With Cream Mushroom Gravy Recipe
Ingredients
| Garlic | 5 Clove (5gm) | |
| Salt | 1 1/2 Teaspoon, divided | |
| 1 (3- to 3 1/2-pound) boneless double pork loin roast, tied | ||
| Lemon juice | 2 Tablespoon | |
| Ground pepper | 1/2 Teaspoon | |
| Creamy Mushroom Gravy | ||
Directions
Cut garlic into 1/8-inch slices; sprinkle with 1/4 teaspoon salt.
Place roast, fat side up, on a greased rack in a shallow roasting pan.
Cut 1/2-inch slits at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits.
Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1 1/4 teaspoons salt.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 1 1/2 hours (30 minutes per pound) or until meat thermometer registers 160°.
Transfer roast to a serving platter; let stand 10 minutes before slicing.
Garnish, if desired.
Serve with Creamy Mushroom Gravy.
Place roast, fat side up, on a greased rack in a shallow roasting pan.
Cut 1/2-inch slits at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits.
Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1 1/4 teaspoons salt.
Insert meat thermometer, making sure it does not touch fat.
Bake, uncovered, at 325° for 1 1/2 hours (30 minutes per pound) or until meat thermometer registers 160°.
Transfer roast to a serving platter; let stand 10 minutes before slicing.
Garnish, if desired.
Serve with Creamy Mushroom Gravy.
Chef
