Herbed Pork Roast

  • Yield 10 servings

You can prepare this recipe one day in advance and store, covered, in the refrigerator. Reheat before serving.


2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon crushed thyme
1/2 teaspoon ground nutmeg
1 (4 to 6-pound) pork loin
1 can (10 ounce) chicken broth
2 medium carrots, cut into small chunks
2 medium onions, chopped
2 large garlic cloves, chopped
4 whole cloves
3 bay leaves
sprig parsley to tasted
Chopped celery leaves to taste


  1. Preheat the oven to 450 degrees.
  2. Mix the salt, pepper, thyme and nutmeg in a bowl and rub over the surface of the pork. Arrange the pork in a roasting pan and roast for 30 minutes.
  3. Reduce the oven temperature to 350 degrees and add the broth, carrots, onions, garlic, cloves, bay leaves, parsley and celery leaves to the roasting pan.
  4. Roast, covered, for 3 hours or until the pork is the desired degree of doneness, basting frequently with the pan drippings.
  5. Remove the pork to a platter and skim the fat from the pan drippings.
  6. Discard the cloves and bay leaves and pour the pan drippings and vegetables into a blender. Process until smooth and serve with the pork.

Recipe reprinted with permission from the Junior League of Sarasota, Simply Sarasota, Creatively Casual Cuisine (the Junior League of Sarasota, 2007)



Get every new post delivered to your Inbox.

Join 264 other followers