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"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." — LilSnoo
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2 tablespoons butter
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
1/2 cup pork stock
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.
19 Ratings
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!!!!!!
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!
This was fabulous! I didn't change a thing other than using a Dutch oven instead of a regular roasting pan and used 1/2 tsp of cayenne and 1/2 tsp of chipotle powder. The gravy made from the drippings was phenomenal!
* 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
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