Ingredients
1 boneless pork loin roast (2-1/2 to 3 pounds)3 garlic cloves, sliced1-1/3 cups chicken broth, divided2/3 cup lemon juice1/4 cup olive oil3 medium onions, chopped2 bay leaves1 tablespoon dried thyme1 teaspoon salt1/2 teaspoon pepper2 tablespoons cornstarch1/4 cup cold water
Preparation
Cut tiny slits in the roast and insert garlic slices. Place roast in a large resealable plastic bag or shallow glass bowl. Combine 2/3 cup of broth, lemon juice, oil, onions, bay leaves, thyme, salt and pepper; pour over roast. Seal bag or cover; refrigerate overnight, turning occasionally. Place roast, fat side up, in a shallow roasting pan; pour marinade over. Bake, uncovered, at 350° for 2 to 2-1/2 hour or until a thermometer reads 160°-170°. Remove roast to a serving platter; keep warm. Skim and discard fat from juices in roasting pan. Remove bay leaves. Combine cornstarch and water until smooth; stir into pan juices. Add remaining broth. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast.
