Roasted Loin of Pork with Pan Gravy
Description
Make an easy pork gravy with pan drippings and stock, then ladle it over slices of deliciously seasoned roasted pork loin for a flavor-packed main dish.
Ingredients
•
1 (3 pound) boneless pork loin roast
•
2 tablespoons butter
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2 cloves garlic, minced
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1 teaspoon dried oregano
•
1/2 teaspoon cayenne pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dry mustard powder
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1/2 teaspoon ground black pepper
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1 large onion, diced
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2 medium carrots, diced
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1 stalk celery, diced
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salt and ground black pepper to taste
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3 tablespoons flour
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1/2 cup pork stock
Directions
1
Gather all ingredients.
2
Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in top of pork roast; place into a roasting pan.
3
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.
4
Spread spice mixture all over pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.
5
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.
6
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.
7
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.
8
Strain and serve with pork.