Hard French Condiment Side Dish

Roasted Loin of Pork with Pan Gravy

Name: Roasted Loin of Pork with Pan Gravy
Prep time: 34 min
Cook time: 122 min
Total time: 156 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 boneless pork loin roast , 3 pound; 2 tablespoons butter; 2 cloves garlic , minced; 1 teaspoon dried oregano; 0.5 teaspoons cayenne pepper; 0.5 teaspoons dried thyme; 0.5 teaspoons dry mustard powder; 0.5 teaspoons ground black pepper; 1 large onion , diced; 2 medium carrots , diced; 1 stalk celery , diced; salt and ground black pepper to taste; 3 tablespoons flour; 0.5 cups pork stock

Total Time

2h 36m

34m prep · 122m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Flavorful pork gravy made with pan drippings, oven-roasted vegetables, and stock served over juicy, tender slices of pork loin. Great to serve to guests! My mother-in-law (who can't cook) demanded I teach her how to make this.

Ingredients

1 boneless pork loin roast , 3 pound
2 tablespoons butter
2 cloves garlic , minced
1 teaspoon dried oregano
0.5 teaspoons cayenne pepper
0.5 teaspoons dried thyme
0.5 teaspoons dry mustard powder
0.5 teaspoons ground black pepper
1 large onion , diced
2 medium carrots , diced
1 stalk celery , diced
salt and ground black pepper to taste
3 tablespoons flour
0.5 cups pork stock

Instructions

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.