1 14 oz can reduced sodium chicken broth
2 stalks celery with leaves
1 small onion
1 t dried rosemary
1 t dried thyme
1 t dried parsley
1 t kosher salt
1/2 t garlic powder
1 t cracked black pepper
Extra virgin olive oil
Heat oven to 425 degrees
Trim any extra fat off of the loin (if needed) spray a large roasting pan with vegetable spray and place meat in pan; cut onion into chunks, and cut the stalks of celery into pies along with the leaves and surround the pork loin with them; pour the chicken broth into pan
Mull the rosemary, thyme, parsley, salt and garlic together or crush together with the backside of a spoon; sprinkle this mixture along with the black pepper over the meat; drizzle with olive oil
Let sit at room temperature for 30 minutes
Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees
