Servings: 6

1½ - 2 lbs Boneless Pork Loin Roast 1½ to 2 lbs Boneless Pork Loin Roast
1 teaspoons garlic powder 1 teaspoons garlic powder
½ teaspoon onion powder ½ teaspoon onion powder
½ teaspoon sea salt ½ teaspoon sea salt
½ teaspoons pepper ½ teaspoons pepper
1 tablespoon lemon zest 1 tablespoon lemon zest
1 tablespoon fresh thyme 1 tablespoon fresh thyme
 
BASTING SAUCE: subheading: BASTING SAUCE:
2 cups chicken broth 2 cups chicken broth
Juice of 1 lemon juice Juice of 1 lemon juice
1 ½ teaspoons dried minced onion 1 ½ teaspoons dried minced onion
½ teaspoon garlic powder ½ teaspoon garlic powder
½ teaspoon sea salt ½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes ¼ teaspoon crushed red pepper flakes
1 tablespoon lemon zest 1 tablespoon lemon zest
2 -3 sprigs fresh thyme 2 to 3 sprigs fresh thyme

Combine the garlic powder, sea salt, pepper lemon zest and fresh thyme; rub over roast.  If you have time let sit for a 1 hour.
Pre-heat oven to 325 degrees.  Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-½  hour or until a thermometer reads 145°.
Meanwhile, make basting sauce  -  In a saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat and simmer, uncovered, until reduced by half.
Brush over roast occasionally while baking.  For the last basting - Pour remain sauce over roast, this will help create a pan sauce to serve with the pork loin roast.
Once the roast has reached 145°,  remove from oven, cover; let stand 10 minutes before slicing.

Posted on - www.simplekitchenfavorites.com  Posted on - www.simplekitchenfavorites.com