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My review
Roasted Loin of Pork with Pan Gravy
France C.
"Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish."
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Ingredients
2 h 30 m servings 354 calsOriginal recipe yields 6 servings (1 pork loin roast)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 354 calories; 17.1 g fat; 8.3 g carbohydrates; 39.8 g protein; 119 mg cholesterol; 174 mg sodium. Full nutrition
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Reviews
Read all reviews 7996 Ratings
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Most helpful positive review
2/7/2012
Wonderful seasonings! It could be too spicy for some - know your audience - for us this was perfect. I took the roast out of the refrigerator for about an hour to warm up. I used olive oil in...
Most helpful critical review
1/6/2012
Taste very strong! Made as a family meal way too spicy for the litle ones. Could not serve the gravy.
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2/7/2012
Wonderful seasonings! It could be too spicy for some - know your audience - for us this was perfect. I took the roast out of the refrigerator for about an hour to warm up. I used olive oil in...
2/18/2012
I only omitted one ingredient and that was the cayenne pepper. Very flavorful pork loin recipe, though next time I make this, I'd double the spices. The gravy was one of the best we'd ever had.
3/6/2012
This has a wonderful aroma as it cooks, and the rub is quite tasty, but I will decrease the cayenne pepper next time. Roasted to an internal temperature of 145 gave us a moist and tender roast....
3/20/2014
I adapted this recipe for use in the pressure cooker. The technique variations I used are as follows. 1. Brown the loin on all sides in cooker 2. Followed steps 2 & 3 exactly 3. Add 1 cup stock ...
3/4/2012
This is a great recipe.I made it for dinner at work they loved it.. I did make more gravy because it was so good. This is a keeper!!!!!!
1/6/2012
Taste very strong! Made as a family meal way too spicy for the litle ones. Could not serve the gravy.
11/2/2014
I just made this for dinner, and my family have all had seconds! Made this with garlic mashed potatoes, and they are raving about how wonderful it all is. The gravy went so nicely with the pot...
10/13/2012
This was a hit with the whole family. The only modification I would make is changing the cayenne pepper to 1/4 tsp instead of 1/2. Not because it was too hot...it was just too hot for our 1 ye...