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Herb Crusted Pork Loin with Pan Gravy

It's the herb and spice rub on this roast pork loin that adds all the flavor.  A high heat seals in the juices and reduces the cooking time.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 275 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2½ pounds center cut pork loin
  • 1 tablespoon olive oil divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon fresh thyme chopped
  • 2 teaspoons fresh Rosemary chopped
  • 1 teaspoon fennel seed
  • 1 teaspoon whole mustard seed
  • 1 pound yukon gold or other white potato
  • 3 medium carrots peeled and cut into 1" pieces
  • 1 large onion cut into small wedges
For Pan Gravy:
  • 2 tablespoons pan drippings
  • 1½ tablespoons Wondra flour (or all purpose)
  • 2 cups chicken stock from rotisserie chicken or low-sodium canned
  • 1 teaspoon Dijon mustard
  • 1½ teaspoons red wine vinegar
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Remove the pork loin from the refrigerator half an hour before cooking to come to room temperature. Preheat the oven to 500°. 
  2. In a mortar and pestle, combine the fennel and mustard seed.  Crush them until they're evenly mashed. Transfer to a small bowl and add the salt, pepper, thyme and rosemary.  Mix to combine and set aside.
  3. Place the pork loin in a roasting pan and drizzle with 1 1/2 teaspoons olive oil.  Spread the olive oil over the surface and sides of the pork.  Sprinkle with about 2/3 of the spice mixture, pressing into the flesh so that it adheres.
  4. Place the pork loin in the hot oven and roast for 20 minutes. While the roast is cooking, add the potatoes, carrots and onions to a large bowl. Drizzle the remaining olive oil over the potatoes and add the remainder of the spice blend.  Toss to coat.
  5. After the pork has roasted for 20 minutes, shake the pan to make sure it hasn't stuck to the bottom.  Pour the vegetables around the pork roast in an even layer.  Roast the pork and vegetables for an additional 15-20 minutes or until the internal temperature of the pork reaches 140°. 
  6. Remove the pork from the oven and transfer the roast to a cutting board.  Tent with foil and rest for 10 minutes before carving.  
  7. Continue to roast the vegetables for an additional 10 minutes until tender and golden. Transfer the vegetables to a serving platter with a slotted spoon, draining off any excess fat back into the roasting pan.
Make the Pan Gravy:
    Cup of Yum
  1. Place the roasting pan on the stove top and heat to medium high heat. Sprinkle the flour over the fat and stir until the flour and fat are incorporated.  Stir in the chicken broth, stirring constantly and bring the sauce to a boil.  Cook for one minute, until slightly thickened.  Stir in the dijon and vinegar until well blended.  Taste for seasonings and add salt and pepper as needed. 
  2. Carve the roast into 1/4" - 1/3" slices and transfer to the serving platter with the vegetables. Serve with the pan gravy. 

Nutrition Information

Calories 275kcal (14%) Carbohydrates 14g (5%) Protein 35g (70%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 89mg (30%) Sodium 407mg (17%) Potassium 915mg (26%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 3835IU (77%) Vitamin C 9.6mg (11%) Calcium 41mg (4%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 14g 5%
Protein 35g 70%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 89mg 30%
Sodium 407mg 17%
Potassium 915mg 19%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 3835IU 77%
Vitamin C 9.6mg 11%
Calcium 41mg 4%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.