Pork Roast Provencale

• 2 1/2 lbs pork roast
• 3 garlic cloves, minced
• 2/3 cup chicken broth
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 cup onion, chopped
• 2 bay leaves
• 1 - 1 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• salt

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.

pork roast, garlic, chicken broth, lemon juice, olive oil, onion, bay leaves, thyme, pepper, cornstarch, cold water, salt

Taken from www.food.com/recipe/pork-roast-provencale-316506 (may not work)