Roasted Pork Loin 
By The Gourmet Farm Girl
 
3- 31/2 pound pork loin

1 14 oz can reduced sodium chicken broth
2 stalks celery with leaves
1 small onion
1 t dried rosemary
1 t dried thyme
1 t dried parsley
1 t kosher salt
1/2 t garlic powder
1 t cracked black pepper
Extra virgin olive oil

Heat oven to 425 degrees

Trim any extra fat off of the loin (if needed) spray a large roasting pan with vegetable spray and place meat in pan; cut onion into chunks, and cut the stalks of celery into pies along with the leaves and surround the pork loin with them; pour the chicken broth into pan

Mull the rosemary, thyme, parsley, salt and garlic together or crush together with the backside of a spoon; sprinkle this mixture along with the black pepper over the meat; drizzle with olive oil

Let sit at room temperature for 30 minutes

Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees

Remove from the oven and cover; let rest for 15 minutes before serving

Alterations: add fennel bulbs, turnips, carrots or potatoes to the broth

For gravy, strain the broth and thicken with 2-3 tablespoons of cornstarch dissolved in 2 oz’s cold water

Serve with mashed potatoes or rice pilaf and your favorite vegtable
ENJOY!

oink!