Roast Pork Loin with Rosemary Lemon Sauce
by Jill Himmelfarb

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Source: ME
Course: Main
Cuisine: Mediterranean
Food Group: Pork
Serves: 6


3 pound(s) Pork Loin (2 1.5lb pork loins)
1/2 cup(s) fresh squeezed lemon juice (approx. 4 lemons)
3/4 cup(s) Sweet White Wine (Riesling/Pinot Grigio)
2 cup(s) chicken stock
2 sprig(s) Rosemary (Peeled off stem and chopped)
4 tablespoon(s) Butter
3 tablespoon(s) Flour
10 clove(s) Garlic, whole cloves

To prepare pork loin, pierce each loin 5 times in different place and push garlic cloves into each piercing.

Preheat oven to 375 degrees.

For the sauce, in medium saucepan, melt butter over medium heat. When butter is completely melted, add flour and whisk into a rue. Let simmer 2-3 minutes until rue is an almond color. Add wine and rosemary and whisk until mixed thoroughly. Let simmer 2-3 minutes. Add lemon juice and chicken stock, salt and pepper to taste and mix thoroughly. Raise heat to high and bring to a boil, then remove from heat and let sit 1-2 minutes. Pour approx. 1/4 of sauce into bottom of large 13x9" casserole dish. Place pork loins into casserole dish and pour remaining sauce over pork loins. Roast in 375 degree oven for about 1 hour 20 minutes or until temperature of meat is 155 degrees. Remove from oven and let sit 15 minutes. Slice, spoon sauce over sliced pork loin and enjoy!! 

Notes:Garlic mashed potatoes pair very well as a side dish. Or whole wheat pasta for a healthier choice.