Garlic Roast Pork with Vegetables and Garlic Gravy
This pork sirloin recipe is perfect for a family meal. It's seasoned with garlic, cooked alongside carrots and potatoes, and topped with a roasted garlic gravy.
Servings 6 servings
- 1 1/2 pounds Smithfield Garlic and Herb Pork Sirloin
- 1 1/2 pounds baby potatoes
- 1 pound baby carrots
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 6 tablespoons butter divided
- 2 cloves roasted garlic
- 1/4 cup flour
- 1 1/2 cups chicken stock
Preheat the oven to 350 degrees. Place the pork sirloin in the center of a large, deep baking dish.
Toss the potatoes and carrots with the olive oil and garlic salt. Spread around the pork.
Cover the pan and roast for 30 minutes. Remove the cover and continue roasting for 45 minutes or until the pork has reached 160 degrees and the vegetables are tender.
Remove from the oven, cut up two tablespoons of butter into small chunks and dot the roast and vegetables. Cover and let sit for 10 minutes.
Meanwhile, melt the remaining 4 tablespoons of butter in a small sauce pan. Once melted, whisk in the flour and garlic and cook for 1 minute, stirring constantly.
Slowly add the chicken stock to the flour mixture, whisking constantly over medium heat. Continue whisking until the gravy has thickened to your liking.
Serve the gravy over the pork and vegetables.
Calories: 425kcal | Carbohydrates: 32g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 696mg | Potassium: 1172mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10775IU | Vitamin C: 24.6mg | Calcium: 50mg | Iron: 2.8mg