Ingredients

• 2 tablespoons butter
• 2 cloves garlic , minced
• 1 teaspoon dried oregano
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons dried thyme
• 0.5 teaspoons ground mustard
• 1 , 4 pound
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 carrots , cut into
• 1 large onion , cut into
• 1 red bell pepper , cut into
• 1 stalk celery , cut into
• 3 tablespoons all-purpose flour
• 0.5 cups chicken broth

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Melt butter in a small skillet over medium heat. Stir in garlic, oregano, cayenne pepper, black pepper, thyme, and mustard; cook for 1 minute. Cut several small slits in fat side of pork loin using a paring knife; stuff slits with butter-spice mixture. Rub remaining mixture over surface of pork loin; season pork loin with salt and black pepper.
3. 3 Heat olive oil in a roasting pan over medium heat; add pork loin. Surround pork loin with carrots, onion, bell pepper, and celery; lightly season vegetables with salt and black pepper.
4. 4 Cook in the preheated oven for 1 ¾ hours. Increase oven temperature to 425 degrees F (220 degrees C); cook until pork loin browned, 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a cutting board; let stand before slicing, 10 minutes.
5. 5 Meanwhile, place roasting pan, with pan juices, over medium heat. Whisk in flour; cook 3 minutes. Pour in chicken stock; cook, whisking occasionally, for 6 minutes. Strain sauce through a sieve; serve with sliced pork roast.

Nutrition per serving