Recipe by LilSnoo
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
dry mustard powder
1 (3 pound)
boneless pork loin roast
salt and ground black pepper to taste
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!
Taste very strong! Made as a family meal way too spicy for the litle ones. Could not serve the gravy.
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.
I use this recipe over and over again, it's always a hit!
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!
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!!!!!!
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
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 year old twins. Otherwise, this is the perfect recipe. We'll be using this often! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Loin of Pork with Pan Gravy
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 354
** Calories from Fat: 154
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make a simple brine and delicious maple glaze for roasted pork.
An incredibly simple, flavorful pork roast that needs just four ingredients.
See how to make a succulent, fragrant pork roast with garlic and rosemary.