Pork Loin Roast with Gravy

A top down shot of roast pork on a platter with gravy in the background.

5 from 21 votes

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.

Prep Time15

Cook Time1 15

Marinating/Resting Time2 45

Total Time4 15

Course: Main Course

Cuisine: American

Servings:

Calories: 443kcal

Author: Valerie Brunmeier

Ingredients

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

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