Pork Roast Provencal Recipes

PORK ROAST PROVENCAL

Pork Roast Provencal image

This is my daughter's favorite meal and she always requests it for her birthday dinner. I give credit to my mother for teaching me to become skilled in the kitchen.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 boneless pork loin roast (2-1/2 to 3 pounds)
3 garlic cloves, sliced
1-1/3 cups chicken broth, divided
2/3 cup lemon juice
1/4 cup olive oil
3 medium onions, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.

Nutrition Facts :

PORK ROAST PROVENCALE

Pork Roast Provencale image

A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.

Provided by WiGal

Categories Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs pork roast
3 garlic cloves, minced
2/3 cup chicken broth
1/4 cup lemon juice
3 tablespoons olive oil
1 cup onion, chopped
2 bay leaves
1 -1 1/4 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
salt

Steps:

Cut tiny slits in the roast and push in some garlic.
Place roast in small oven cooking bag.
Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
Put tie around bag, refrigerate overnight, and turn occasionally.
Preheat oven to 350 degrees.
Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
Remove roast from bag-cover with foil and let rest.
Skim and discard fat from juices in roasting pan.
Remove both bay leaves.
Put liquid into 3 quart saucepan and heat up over medium setting.
Put cornstarch and cold water into small jar, put lid on, and shake it up.
Add cornstarch mixture to liquid in saucepan.
Bring to a boil and boil for 2 minutes, stirring constantly.
Season with salt to your taste.

Nutrition Facts : Calories 495.8, Fat 21, SaturatedFat 4.6, Cholesterol 195.6, Sodium 292.2, Carbohydrate 9.8, Fiber 1, Sugar 2.2, Protein 63.9

PORK PROVENCALE

Pork Provencale image

Make and share this Pork Provencale recipe from Food.com.

Provided by conniecooks

Categories One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

10 ounces pork, cubes
1/3 cup flour
salt & pepper
2 tablespoons olive oil
6 crushed garlic cloves
1 onion, diced
1/2 cup white wine
3/4 cup chicken broth
3 carrots, peeled and cut in sticks
1 (19 ounce) can plum tomatoes, diced
1 leek, diced
2 tablespoons dried herbs (Oregano, thyme & marjoram) or 2 tablespoons herbes de provence
12 black kalamata olives, pitted

Steps:

Coat pork with flour seasoned with salt & pepper.
Heat oil in a large skillet.
Brown cubes 3- 4 minutes.
Add onion and garlic saute for 2 minutes.
Season with salt & pepper.
Pour in wine.
Bring to a boil, cover & simmer 35 minutes.
Add remaining ingredients and simmer another 20 minutes.
Serve with garlic mashed potatoes.

Nutrition Facts : Calories 739, Fat 31.7, SaturatedFat 7.4, Cholesterol 121.8, Sodium 692.4, Carbohydrate 53.6, Fiber 9, Sugar 16.4, Protein 50.7

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