Pork Loin with Lemon-Rosemary Rub

Ingredients

• 1 center-cut pork loin roast with 6 ribs (about 4–4.5 lbs)
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• 4 tbsp chopped fresh rosemary
• 2 tbsp dijon mustard
• 2 tbsp olive oil
• 8 cloves garlic, minced
• 1/3 cup dry white wine
• 3 tbsp flour (can be gluten-free or even cornstarch)
• 3 cups chicken broth
• 2 tbsp apricot preserves or orange marmalade

Mise en Place

1. Zest and juice the lemon(s) into a medium bowl.
2. Chop the rosemary and add it to the bowl.
3. Peel and mince the garlic (or use pre-minced) and add it to the bowl.
4. Add the mustard and olive oil to the bowl.
5. Have the wine, chicken broth, and apricot preserves standing by.

Directions

1. Preheat the oven to 450°F.
2. Season the roast with the salt and pepper.
3. Rub the roast with the lemon-rosemary-mustard mixture.
4. Place the rubbed pork in a roasting pan (rack optional). Do not line the pan with foil.
5. Roast for 20 minutes at 450°F, then turn the oven temperature down and roast another 1h05 to 1h20 at 325°F, until the internal temperature reads 155°F.
6. Rest the roast for 10 minutes.
7. While the roast is resting, make the gravy: Pour off all but 1 tbsp fat from the roasting pan.
8. Place the pan over medium heat and add the wine.
9. Cook for 1 minute, scraping up any fond (the brown bits).
10. Sprinkle the flour into the pan and cook for 1 minute.
11. Slowly whisk in the chicken broth.
12. Bring to a boil.
13. Cook for 2 minutes, whisking constantly.
14. Add the preserves or marmalade and whisk until smooth.
15. Strain into a small saucepan and keep warm.

Serve the meat with the gravy either on the side or poured over the top.

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