Lemon Herb Sauce
  • ¼ cup olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  1. In a small saucepan, heat oil over medium heat. Add rosemary, thyme, oregano, and garlic powder; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually add broth, whisking until smooth. Add lemon juice, salt, and pepper. Bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 20 minutes.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/spinach-and-mushroom-stuffed-pork-loin-recipe/