Heat oven to 450°. Rinse the roast and pat dry. In a small bowl, mix together the GARLIC, THYME, ROSEMARY, lemon juice, lemon zest, 1 TB. of the olive oil, salt and PEPPER. Rub the seasoning all over pork loin. Spread the remaining olive oil evenly over the bottom of a roasting pan. Place the pork in the pan. Roast at 450° for 30 minutes; lower the temperature to 350° and continue roasting for 30 minutes or until the internal temperature is 155°. Remove the pork to a cutting board; cover with foil and let stand 15 minutes or until the temperature reaches 160°. Slice and serve.
For gravy, save 2 cups of the water you cooked the potatoes in (assuming you're using the gravy for mashed potatoes; if not, 2 cups of water is fine). Remove the roast from the pan and drain off all but 2 TB. fat (if there is any). Place the pan on the stove top, pour in the potato water and let sit a few minutes. Scrape up browned bits from pan. Pour juice through a strainer into a small saucepan. Bring to a boil, and reduce liquid by 1/3. Reduce heat to medium low, taste and add salt to taste. Thicken with 1-2 tsp. ARROWROOT or cornstarch dissolved in 1 TB. water.
Prep. time: 10 minutes
Cooking time: 60-75 minutes
Servings 10; Serving Size 4 oz. (103); Calories 170; Calories from fat 60; Total fat 6g; Cholesterol 70mg; Sodium 115mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 25g.