Ingredients
6
6 servings
- •2 tablespoons butter
- •2 cloves garlic, minced
- •2 teaspoons ground black pepper
- •1 teaspoon dried oregano
- •½ teaspoon garlic powder
- •½ teaspoon red pepper flakes
- •½ teaspoon dried thyme
- •½ teaspoon dry mustard
- •1 pinch dried marjoram
- •1 pinch dried basil
- •1 (3 pound) boneless, center-cut pork loin roast
- •1 ½ teaspoons salt
- •16 ounces beer
- •3 tablespoons all-purpose flour
- •1 tablespoon garlic salt
- •½ teaspoon onion powder
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
- Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
- Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 8g
- Fat: 22g
- Fiber: 1g
- Protein: 38g
- Sugar: 0g
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