Pork Loin Roast with Gravy

Pork loin is coated in a garlic-herb paste, roasted to tender perfection, and served with the most luscious gravy. This Pork Loin Roast with Gravy is a special meal that’s worthy of a holiday menu.

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I’m very excited about this recipe, friends. Not only is it utterly delicious, it’s a holiday-worthy recipe that is a more economical choice than beef, ham or turkey. But, money aside, it is unbelievably good. Like, call your best friend and give them this recipe and they’ll love ya forever! That kind of good.

If you’ve never cooked a pork roast, I’m here to hold your hand and walk you through the process. It’s a very lean cut with some special needs. But, I’m betting you’ll discover a new favorite special occasion meal with this recipe.

Ingredient Notes

For the Pork Loin Roast

• Boneless pork loin roast: You’ll need a 3 ½ to 4 pound boneless pork loin roast, not to be confused with a pork tenderloin. See more details on the difference below.
• Extra virgin olive oil
• Minced garlic
• Herbs: Rosemary and thyme. Dried herbs work great for this but if use fresh herbs, I recommend doubling the amount.
• Kosher salt: Coarse kosher salt is the best choice for this recipe. It does a better job of tenderizing the surface of the pork and creating a nice garlic and herb crust than fine ground salt.
• Freshly ground black pepper
• White wine: You want a crisp, dry white wine. My favorites are sauvignon blanc, pinot gris or pinot grigio. The bonus is once the bottle is open, you’ve got the perfect wine to serve with dinner.

For the Pork Roast Gravy

• Softened butter: I always seem to forget to allow my butter to soften before cooking any recipe. If you’re like me, just microwave it on the “defrost” setting, or 30% power, in 5 second increments until you can press your finger into the side and it leaves an impression.
• All-purpose flour
• Low sodium broth: Beef broth will result in a richer, beefier gravy and chicken broth will yield a gravy slightly lighter in color. It’s wonderful with either.
• Heavy cream : Just a little cream adds the most luscious layer of richness to the gravy.

How to Make Pork Loin Roast with Gravy

1. Add the olive oil, garlic, rosemary, thyme, salt and pepper to a small bowl.
2. Combine it well.
3. Place the pork loin on a sheet of aluminum foil that is large enough to enclose it. Pierce the pork with a sharp knife in 5 or 6 places. Smear the garlic-herb mixture over all sides of the roast.
4. Enclose it in the foil and transfer it to the refrigerator to marinate for 2 to 24 hours. When you’re ready to cook the pork, allow it to rest on the counter, wrapped in foil, for 45 minutes to 1 hour to take the chill off before roasting.

I’ve made this recipe multiple times, both with and without the marinating time. I recommend allowing the pork loin to marinate for at least 2 hours or overnight for the best flavor and tenderness and to get some of the work done in advance. However, if you are short on time, the roast can be seared and roasted immediately after applying the garlic-herb paste.

1. Sear the roast in olive oil in a braiser or cast iron skillet over high heat. Remove it from the heat.
2. Pour the wine into the skillet around the roast and cover it with the lid (if your skillet doesn’t have a lid that will fit, use aluminum foil). Roast in the oven at 375 degrees F for 45 minutes, then remove the cover and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145 degrees F and no more than 155 degrees F.

Remove the skillet from the oven and transfer the pork to a cutting board and tent it with a sheet of foil. While the pork is resting, make the gravy.

Before starting, combine the softened butter and flour in a small bowl until it forms a smooth paste.

1. Place the skillet with the pan drippings and accumulated juices over medium heat and add the broth. Whisk, scraping up any browned bits from the bottom.
2. Add the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce.
3. Bring the mixture to a low boil, then reduce heat to low and add the heavy cream.
4. Simmer for 3 to 4 minutes, or until thickened, whisking occasionally. Taste and season to taste with salt and freshly ground pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).

FAQ and Valerie’s Tips

Storage Tips

Transfer leftover cooked pork loin to an airtight container within 2 hours and refrigerate for up to 3 to 4 days. Refrigerate leftover gravy in a separate container. Gravy will thicken when refrigerated so when reheating it, just thin to the desired consistency with a little water or additional broth.

Serving Suggestions

• Mashed Potatoes – That gravy needs a bed of creamy Sour Cream Mashed Potatoes or Buttermilk Mashed Potatoes.
• Vegetable Side Dish – Roasted Asparagus with Balsamic and Goat Cheese, Pesto Green Beans, or Broccoli Pearl Onion Casserole would all be perfect. But, any simply prepared vegetable would round out this meal.

More Special Main Dish Recipes You’ll Love

• Tender Eye of Round Roast Beef with Gravy
• Slow Cooker Ham with Peach Thyme Glaze
• Roasted Turkey Breast with Gravy
• Roasted Beef Tenderloin with Port Wine Gravy
• Maple Glazed Spiral Ham

Pork Loin Roast with Gravy

5 from 26 votes

Author: Valerie Brunmeier

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Marinating/Resting Time: 2 hours hrs 45 minutes mins

Total Time: 4 hours hrs 15 minutes mins

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Pork loin is coated in a garlic-herb paste, roasted to tender perfection, and served with the most luscious gravy. This Pork Loin Roast with Gravy is a special meal that's worthy of a holiday menu.

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Ingredients 

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For the Pork Loin

• ▢ 3 ½ to 4 pound boneless pork loin roast, not tenderloin
• ▢ ¼ cup olive oil
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon dried rosemary, if using fresh, double the amount
• ▢ 1 tablespoon dried thyme, if using fresh, double the amount
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ½ cup dry white wine, like sauvignon blanc or pinot gris/pinot grigio

For the Gravy

• ▢ 2 tablespoons softened butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 ½ cups low-sodium chicken or beef broth
• ▢ ¼ cup heavy cream
• ▢ salt and freshly ground black pepper, to taste

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Instructions 

Pork Loin Roast

• Remove the pork from its packaging and pat it dry with paper towels. Place it fat cap side up on a sheet of aluminum foil that is large enough to enclose it.
• Combine the olive oil, garlic, rosemary, thyme, salt and pepper. Pierce the pork with a sharp knife in 5 or 6 places. Smear the garlic-herb mixture over all sides of the roast. Enclose it completely in the foil and transfer it to the refrigerator to marinate for 2 to 24 hours. If preferred, you can cook the pork immediately after applying the garlic/herb paste to save some time (see Notes below).
• Remove the roast from the refrigerator and allow it to rest on the counter, wrapped in foil, for 45 minutes to 1 hour before roasting to take the chill off.
• Preheat oven to 375 degrees F.
• Drizzle 1 tablespoon of olive oil into a large, oven-safe skillet or braising pan and place over HIGH heat. When the oil is hot and shimmering, add the pork loin and sear until nicely browned on all sides. Turn it fat side up and remove it from the heat.
• Pour the wine into the skillet around the roast and cover it with the lid (if your skillet doesn’t have a lid that will fit, use aluminum foil). Transfer it to the oven and roast for 45 minutes, then remove the cover and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145 degrees F and no more than 155 degrees F. Total roasting time should be about 20 to 25 minutes per pound.
• Remove the skillet from the oven and transfer the pork to a cutting board and tent it with a sheet of foil. Let it rest for 15 minutes before slicing. While the pork is resting, make the gravy.

Make the Gravy

• Add the softened butter and flour to a small bowl and work it together with a fork until it is well combined into a smooth paste. Set aside
• Place the skillet with the pork drippings and accumulated juices over MEDIUM heat and add the broth. Whisk, scraping up any browned bits from the bottom. Add the butter and flour mixture. Whisk vigorously until the butter mixture is completely melted into the sauce. Bring the mixture to a low boil, then reduce the heat to LOW and add the heavy cream. Simmer for 3 to 4 minutes, or until thickened, whisking occasionally.
• Taste and season to taste with salt and pepper, only if needed (there is so much flavor in this gravy you might not need to add any additional seasoning).
• Transfer to a gravy boat and serve with the pork loin.

Notes

To Marinate or Not to Marinate

I’ve made this recipe multiple times, both with and without the marinating time. I recommend allowing it to marinate for at least 2 hours or overnight for the best flavor and tenderness. Plus, it allows you to get some of the work done in advance. However, if you are short on time, the roast can be seared and roasted immediately after apply the garlic-herb paste.

Roasting Time and Temperature

While the minimum safe internal temperature for pork is 145 degrees F, I’ve found it best to cook pork loin roast to an internal temperature of 150 degrees F. to no more than 155 degrees F. If you pull the roast out of the oven when it’s in this range, it should be perfectly cooked with just a tiny hint of pink in the center of the thickest portion. The total roasting time can range from 20 to 25 minutes per pound. Pork loin is a lean cut that can dry out if overcooked so be vigilant and check the temperature with an instant read meat thermometer. Allow the pork to rest for 15 minutes before slicing and serving.

Storage

Transfer leftover cooked pork loin to an airtight container within 2 hours and refrigerate for up to 3 to 4 days. Refrigerate leftover gravy in a separate container. Gravy will thicken when refrigerated so when reheating it, just thin to the desired consistency with a little water or additional broth.

 

Nutrition

Serving: 8ounces | Calories: 443kcal | Carbohydrates: 4g | Protein: 52g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 441mg | Potassium: 922mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.

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