Prep Time:
15 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 25 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Melt butter in a small skillet over medium heat. Stir in garlic, oregano, cayenne pepper, black pepper, thyme, and mustard; cook for 1 minute. Cut several small slits in fat side of pork loin using a paring knife; stuff slits with butter-spice mixture. Rub remaining mixture over surface of pork loin; season pork loin with salt and black pepper.
Heat olive oil in a roasting pan over medium heat; add pork loin. Surround pork loin with carrots, onion, bell pepper, and celery; lightly season vegetables with salt and black pepper.
Cook in the preheated oven for 1 ¾ hours. Increase oven temperature to 425 degrees F (220 degrees C); cook until pork loin browned, 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a cutting board; let stand before slicing, 10 minutes.
Meanwhile, place roasting pan, with pan juices, over medium heat. Whisk in flour; cook 3 minutes. Pour in chicken stock; cook, whisking occasionally, for 6 minutes. Strain sauce through a sieve; serve with sliced pork roast.
Nutrition Facts (per serving)
| 409 | Calories |
| 25g | Fat |
| 7g | Carbs |
| 38g | Protein |
