Roasted Loin of Pork with Pan Gravy

asian european french german greek italian korean middle eastern region main sauce spicy savory umami hard medium

Prep

34 min

Cook

122 min

Total

156 min

Ingredients (14)

1 (3 pound) boneless pork loin roast g

2 tablespoons butter g

2 cloves garlic, minced g

1 teaspoon dried oregano g

½ teaspoon cayenne pepper g

½ teaspoon dried thyme g

½ teaspoon dry mustard powder g

½ teaspoon ground black pepper g

1 large onion, diced g

2 medium carrots, diced g

1 stalk celery, diced g

salt and ground black pepper to taste g

3 tablespoons flour g

½ cup pork stock g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in top of pork roast; place into a roasting pan.

Melt butter in a skillet over medium heat. Add garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook and stir until fragrant, about 1 minute. Remove from the heat.

Spread spice mixture all over pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.

Roast in the preheated oven for 1 hour 45 minutes. Increase the heat to 425 degrees F (220 degrees C) and continue cooking until pork 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 15 minutes.

Remove from the oven and let stand for 10 minutes. Recheck the temperature; it should be at least 160 degrees F (75 degrees C) before slicing.

While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened.

Strain and serve with pork.