0 Shares

Visions of Sunday suppers around the old farmhouse table come flooding back whenever I prepare this roast pork loin with gravy. It’s the kind of meal that fills your home with the most comforting aroma, promising tender, juicy meat and a rich, savory gravy that begs to be sopped up with a slice of crusty bread. This recipe feels like a warm embrace, a tradition worth keeping alive for generations to come.

Why This Recipe Works

A simple herb and garlic rub creates a flavorful crust that seals in the pork’s natural juices.
Roasting on a bed of aromatic vegetables infuses the meat with subtle depth and forms the foundation for an incredible pan gravy.
Resting the roast before carving is non-negotiable, allowing the fibers to relax and redistribute every drop of moisture.
The gravy, made from the glorious pan drippings, is rich, silky, and ties the entire comforting dish together.

Ingredients

1 (4 to 5-pound) boneless pork loin roast
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large yellow onion, roughly chopped
3 large carrots, peeled and cut into 2-inch chunks
3 stalks celery, cut into 2-inch chunks
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1/2 cup heavy cream or whole milk
Salt and pepper, to taste

Equipment Needed

Large roasting pan or oven-safe skillet
Meat thermometer (instant-read or probe-style)
Sharp chef’s knife and cutting board
Mixing bowl
Whisk
Fine-mesh strainer (optional, for smoother gravy)
Carving board

Instructions

Step 1: Preparing the Roast and Vegetables

Begin by taking your pork loin out of the refrigerator and letting it sit on the counter for about 30 minutes. This little bit of patience allows the meat to come closer to room temperature, which promotes more even cooking from edge to center. While you wait, preheat your oven to 375°F. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper. Stir it into a fragrant paste. Pat the pork loin completely dry with paper towels; a dry surface is the secret to getting that beautiful, crispy sear later. Rub the herb paste all over the pork, covering every nook and cranny. In your roasting pan, scatter the chopped onion, carrot chunks, and celery pieces. These aren’t just for flavor—they’ll lift the roast off the pan bottom for better heat circulation and become the base for your gravy. Drizzle the vegetables with a little oil and a pinch of salt.

Step 2: The Initial Roast

Place the seasoned pork loin directly on top of the bed of vegetables in your roasting pan. Slide the pan into the preheated 375°F oven on the middle rack. Roast for approximately 25 to 30 minutes per pound. For a 4.5-pound roast, this initial phase will take about 1 hour and 45 minutes to 2 hours. We’re not aiming for final doneness here; we’re building flavor and starting the cooking process gently. The vegetables will begin to soften and caramelize in the pork drippings, filling your kitchen with an irresistible, savory scent. About halfway through this time, you might peek in and give the vegetables a gentle stir if they look like they’re browning too quickly on the edges. Tip: For an extra layer of flavor, you can pour a half cup of the chicken broth over the vegetables about an hour into roasting to keep them moist and add to the drippings.

Step 3: Checking Temperature and Final Browning

After the initial roast time has passed, it’s time to check the internal temperature. Insert your meat thermometer into the thickest part of the pork loin, avoiding any large pockets of fat. We are looking for a temperature of about 135°F to 140°F. If it hasn’t reached that point, continue roasting, checking every 10 minutes. Once it hits that sweet spot, increase your oven temperature to 425°F. This high-heat blast, which should last for 10 to 15 minutes, is crucial for developing a gorgeous, golden-brown crust on the outside of the roast. Keep a close eye on it during this phase to prevent burning. The roast’s internal temperature will continue to climb another 5 to 10 degrees during this time and while resting. When the exterior is beautifully browned and crisp, carefully remove the entire pan from the oven.

Step 4: The Crucial Resting Period

This might be the hardest step because the aroma is absolutely tantalizing, but trust me, it’s the most important one for a juicy result. Using tongs or two large forks, carefully transfer the roast from the pan to a clean carving board. Tent it loosely with a piece of aluminum foil. Let it rest, undisturbed, for a full 20 to 30 minutes. This allows the intense heat and juices, which have rushed to the center of the roast during cooking, to relax and redistribute evenly throughout the meat. If you slice it now, all those precious juices will run out onto the board. While the pork rests, you have the perfect window to transform those glorious pan drippings and vegetables into gravy. Tip: Don’t discard the vegetables from the pan! They are packed with flavor and will be strained into your gravy.

Step 5: Crafting the Pan Gravy

Place the roasting pan with all the vegetables and drippings over medium heat on your stovetop. If there’s a lot of fat, you can spoon off a tablespoon or two, but leave most of it for flavor. Sprinkle the 1/4 cup of all-purpose flour evenly over the drippings and vegetables. Whisk constantly for 2 to 3 minutes. You’re cooking the raw taste out of the flour and creating a roux, which will thicken your gravy. It should become a light golden brown and smell nutty. Slowly, while whisking vigorously, pour in the remaining 1.5 cups of chicken broth and any broth you added earlier. Keep whisking to scrape up all the flavorful browned bits (the fond) from the bottom of the pan—that’s pure gold. Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring often, for about 5-7 minutes until thickened. For a silky-smooth gravy, pour it through a fine-mesh strainer into a saucepan, pressing on the vegetables to extract all their liquid. Stir in the 1/2 cup of heavy cream or whole milk for richness and a lovely color. Season with salt and pepper to taste. Keep it warm on low until you’re ready to serve. Tip: If your gravy is too thick, whisk in a splash more broth or water. If it’s too thin, let it simmer a bit longer to reduce, or make a slurry with a tablespoon of flour and two tablespoons of cold water, then whisk it in.

Tips and Tricks

For the most succulent pork, consider brining the loin overnight. Dissolve 1/4 cup each of kosher salt and brown sugar in 2 quarts of cold water, submerge the roast, and refrigerate. This seasons the meat throughout and helps it retain moisture. If you don’t have fresh herbs, dried work in a pinch—use one-third the amount. A probe thermometer you can leave in the roast while it’s in the oven takes the guesswork out of timing. Letting the roast rest is non-negotiable; it finishes the cooking process and ensures juiciness. When making the gravy, if it seems greasy, you can quickly chill it for 10 minutes to solidify the fat for easy removal, then reheat. Leftover pork makes incredible sandwiches the next day, especially with a swipe of grainy mustard and the leftover gravy warmed up for dipping.

Recipe Variations

Apple & Sage: Swap the rosemary and thyme for 2 tablespoons of chopped fresh sage. Add 2 peeled and sliced tart apples (like Granny Smith) to the vegetable bed. The apples will soften and caramelize, adding a sweet-tart note to the gravy.
Mustard & Maple Glaze: An hour into roasting, brush the pork with a mixture of 2 tablespoons each of Dijon mustard and pure maple syrup. Repeat every 20 minutes until done. It creates a sticky, sweet, and tangy glaze.
Spice-Rubbed: For a warmer profile, replace the herb rub with a blend of 1 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, and 1/2 tsp cayenne pepper.
Cider Gravy: Replace half of the chicken broth in the gravy with good-quality apple cider. Simmer it down with the drippings for a gravy with a wonderful fruity depth that pairs perfectly with pork.

Frequently Asked Questions

Q: What internal temperature should I cook the pork loin to?
A: For safety and perfect doneness, cook your pork loin to an internal temperature of 145°F as measured by a meat thermometer. After resting, it will be juicy, slightly pink in the center, and perfectly safe to eat.

Q: Can I make this gravy ahead of time?
A: Absolutely! Prepare the gravy up to two days ahead. Let it cool, store it in an airtight container in the fridge, and gently reheat it on the stovetop, adding a splash of broth or water if it has thickened too much.

Q: My pork loin is very lean. How can I prevent it from drying out?
A: The key is not to overcook it. Use a thermometer and pull it at 140°F. Letting it rest fully is also crucial. The brine mentioned in the tips is an excellent safeguard for extra-lean cuts.

Q: What are the best side dishes to serve with this?
A: This hearty roast calls for classic comfort sides. Creamy mashed potatoes are a must for the gravy, along with roasted Brussels sprouts, buttered egg noodles, or a simple green salad with a sharp vinaigrette to cut the richness.

Summary

This roast pork loin with gravy is a celebration of simple, honest ingredients transformed into a deeply satisfying meal. With a flavorful herb crust, tender meat, and a rich gravy from the pan drippings, it’s a timeless recipe that turns any dinner into a special occasion.