Ingredients:
For Roast:
4 lbs pork loin
1/4 cup infused olive oil
1 tbsp thyme fresh or dry
1 tbsp rosemary fresh or dry
4 cloves garlic minced
1/2 tsp red pepper flakes
2 tbsp parsley fresh chopped
1 tsp salt or to taste
1 tsp black pepper or to taste
2 garlic bulbs cut in half
For Gravy:
2 Tbsp butter
2 Tbsp flour
½ c Chicken Broth
¼ c of liquids from roast
½ c Heavy cream
INSTRUCTIONS
Preheat oven to 375 F degrees. In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper. Spray a skillet that is oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly. Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet. Roast uncovered for 70 to 80 minutes or until the internal temperature of the pork is at least 145F/62.8C to 155F/68.3C. Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
For Gravy:
To make a gravy, add 2 tbsp of butter to the skillet and melt. Sprinkle about 2 tbsp of flour and whisk it all together with the butter. Pour about 3/4 cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about 1/2 cup of heavy cream. Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.