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.

Recipe Summary

prep:
20 mins
cook:
2 hrs 10 mins
total:
2 hrs 30 mins
Servings:
6
Yield:
1 pork loin roast
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • 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.

Nutrition Facts

354 calories; protein 39.8g 80% DV; carbohydrates 8.3g 3% DV; fat 17.1g 26% DV; cholesterol 119.4mg 40% DV; sodium 200.3mg 8% DV. Full Nutrition
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Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2012
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 instead of butter to cook the spices and I ended up using more course ground pepper - what can I say, we love pepper. I cooked the roast at 300 until it reached 125 degrees and then turned the oven up to 425 and cooked to 145. Took out and rested while I did the gravy. I did do the gravy a bit different. I used 2 T butter and 2 T flour - made a roux in a seperate pan. I removed the cooked vegetables and strained the juices from the baking pan - I used the drippings plus 1 cup pork stock to make the gravy. Very good! Read More
(95)

Most helpful critical review

Rating: 3 stars
01/06/2012
Taste very strong! Made as a family meal way too spicy for the litle ones. Could not serve the gravy. Read More
(11)
133 Ratings
  • 5 star values: 98
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/07/2012
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 instead of butter to cook the spices and I ended up using more course ground pepper - what can I say, we love pepper. I cooked the roast at 300 until it reached 125 degrees and then turned the oven up to 425 and cooked to 145. Took out and rested while I did the gravy. I did do the gravy a bit different. I used 2 T butter and 2 T flour - made a roux in a seperate pan. I removed the cooked vegetables and strained the juices from the baking pan - I used the drippings plus 1 cup pork stock to make the gravy. Very good! Read More
(95)
Rating: 5 stars
02/18/2012
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. Read More
(66)
Rating: 5 stars
02/15/2012
I use this recipe over and over again it's always a hit! Read More
(28)
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Rating: 4 stars
03/06/2012
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. Thanks for the idea! Read More
(15)
Rating: 5 stars
02/16/2013
This was fantastic! Tried to add potatoes and carrots while it cooked; didn't work out because it wasn't covered. Thank goodness because I ended up whipping up some mashed potatoes instead. The gravy was so good on the pork and the potatoes! My husband looked at me after a bite and smiled and said what a keeper! He couldn't stop thinking about how good it was later that night. My sons fought over the left overs, when normally they won't touch a reheated meal. Thanks so much for the quick recipe to cook a pork loin at the last minute without having to marinate it. Read More
(13)
Rating: 5 stars
03/20/2014
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 and bring cooker to 15psi for 50 minutes. Allow natural release of pressure 4. Followed steps 5 & 6 exactly Taste was excellent! Thanks for posting Read More
(13)
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Rating: 5 stars
11/02/2014
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 potatoes! The pork is tender and so flavorful very easy to make and dang-near foolproof. I will be adding this to our family favorites list! Read More
(13)
Rating: 5 stars
03/04/2012
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!!!!!! Read More
(12)
Rating: 3 stars
01/06/2012
Taste very strong! Made as a family meal way too spicy for the litle ones. Could not serve the gravy. Read More
(11)
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