Roast Pork With Rosemary, Garlic


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A complex, marinated pork chop with a homemade gravy.

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  • 5-6 lb. pork roast, bone in
  • 4 Tbs. lime juice
  • Garlic powder, about 3 Tbs. on roast, and more in pan
  • 4 Tbs. dry rosemary
  • 1/2 C. olive oil
  • Fresh ground pepper and salt, to taste
  • Gravy:
  • 3/4 C. cornstarch
  • 1/2 C. COLD water
  • 3 Tbs. Gravy Master

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Sprinkle the roast with lime juice, then liberally with garlic powder, putting some all over the bottom of the pan, so it will make a nice gravy. Pat on the rosemary, all over the roast. Pour olive oil over every side of the roast, and rub it in, then sprinkle with salt and pepper. Bake the roast in a lg. cast iron frying pan, at 350 for 2 1/2 hrs. When done remove the roast to a dish, and put it back in the oven, on warm, while you prepare the gravy. To Make Gravy: Drain the fat out of the pan. Add about 5 C. of water. Add 1 pkg. of McCormick Gravy Mix to the pan drippings, and mix in. Put the heat on med-high. Add about 3/4 C. of cornstarch to 1/2 C. COLD water. Pour into pan. Add salt and pepper to taste. Let come to a soft boil. If it is too thick, add a little water at a time, until desired

consistency is achieved. If it is too thin, add more cornstarch, and water mix. After the roast sits for a few mins., you can mix any juice from the roast dish into the pan of gravy to give it more flavor. Add about 3 Tbs. Gravy Master, and stir in well

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