This Pork Loin with Au Jus is a surprisingly easy recipe. Perfect for when you want to do something special on a weekday after a long workday. :)
Ingredients
3 lb. pork loin roast
2 tablespoons minced garlic
1 tablespoon fresh minced Italian parsley
1 tablespoon olive oil
1/2 teaspoon each salt & pepper
1/2 cup stock (I used beef because that was all I had, but any stock will do)
1 tablespoon salted butter
1 tablespoon fresh minced Italian parsley
How to Make It
Be sure to take the roast out of the fridge and allow it to reach room temperature in order to ensure it cooks evenly.
Preheat oven to 375 F.
Mix together the minced garlic, 1 tablespoon minced Italian parsley, 1 tablespoon olive oil, and 1/2 teaspoon each salt & pepper.
Score the meat by cutting crosses in the top of the roast. Rub this over the roast and into the score slices. This can be done overnight or right out of the fridge as you’re waiting for it to come to room temperature. Of course, the longer is sits, the more flavor will seep into the meat.
Roast about 25 minutes per pound — meat’s internal temperature should read 150-160 degrees
Cover the roast with aluminum foil and make the Au Jus while it’s resting.
Set the lower part of the roasting pan over a burner at medium heat. Add the stock and de-glaze with the stock.
Constantly stirring, add the butter, fresh parsley, and salt & pepper to taste.
Allow the sauce to reduce a bit — around 10 minutes. Serve your Au Ju over the roast. Enjoy!
I’ve done other variations of this using pesto in place of the fresh parsley. It’s super yummy, too!