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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut tiny slits in the roast and push in some garlic. | 2. Place roast in small oven cooking bag. | 3. Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast. | 4. Put tie around bag, refrigerate overnight, and turn occasionally. | 5. Preheat oven to 350 degrees. | 6. Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees. | 7. Remove roast from bag-cover with foil and let rest. | 8. Skim and discard fat from juices in roasting pan. | 9. Remove both bay leaves. | 10. Put liquid into 3 quart saucepan and heat up over medium setting. | 11. Put cornstarch and cold water into small jar, put lid on, and shake it up. | 12. Add cornstarch mixture to liquid in saucepan. | 13. Bring to a boil and boil for 2 minutes, stirring constantly. | 14. Season with salt to your taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork roast	2 1/2	lb		2618.0059	0.0	306.11400000000003	145.067
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
thyme	1 - 1 1/4	1/4	dried	0.0	0.0	0.0	0.0
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cold water	3	tablespoons		0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.