Oven Roasted Pork Loin with Gravy

Name: Oven Roasted Pork Loin with Gravy
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 2 pounds pork loin roast; 2 teaspoons salt; ½ teaspoon ground black pepper; 2 medium onions; 2 cloves garlic; 2 Tablespoons sunflower oil; ½ cup water

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4.5

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
4
Calories
343 kcal
Course
Main Course
Cuisine
Czech

Oven Roasted Pork Loin with Gravy

Nora Tran

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Here is an easy recipe for an old-fashioned pork loin roasted in the oven and served with a delicious onion gravy. It’s a fantastic dish from Czech cuisine!

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Ingredients

Servings

2 pounds pork loin roast in whole
2 teaspoons salt
½ teaspoon ground black pepper
2 medium onions peeled and finely chopped
2 cloves garlic peeled and chopped
2 Tablespoons sunflower oil (or canola)
½ cup water

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Instructions

Peel and roughly chop 2 medium onions and 2 cloves garlic.
Thoroughly season 2 pounds pork loin roast with 2 teaspoons salt and ½ teaspoon ground black pepper on all sides. To ensure the pork holds its shape well during roasting, tie it with kitchen twine.
In an oven-safe roasting pan, heat 2 Tablespoons sunflower oil to a high temperature. Once the oil is hot, brown the roast on all sides. Set the seared meat aside on a plate.
Reduce the heat to medium. Add the chopped onion and garlic to the roasting pan with the browned bits and sauté for about five minutes, stirring constantly. If needed, add a little more fat or a tablespoon or two of water.
Preheat the oven to 300 °F, lower and upper heat. Place the roast over a bed of sautéed onions and garlic and add half ½ cup water. Roast uncovered in the preheated oven for an hour.
When the roast is done, remove it from the pan and wrap it in a sheet of foil to rest.
Meanwhile, prepare a flavorful gravy with the onion, garlic, and drippings. Transfer the contents of the baking dish to a mixing bowl and blend briefly with an immersion blender. If too thick, add a few tablespoons of water. Pour the blended mixture through a sieve into a saucepan, pressing it through with a spoon to create a smooth gravy. Heat the gravy, taste, and adjust the seasoning with salt or pepper if needed.
Remove the pork from the foil. If there is any juice left in the foil, pour it into the gravy. Using a sharp knife, cut the roast into thin slices, about ⅓ inch (0.8 cm) thick.

Notes

SERVING:
The basic recipe makes 4 portions.
SERVING: Place a suitable side dish on the plate. Our family prefers buttered mashed potatoes garnished with fresh herbs. Arrange three to four slices of roast alongside the potatoes and top with the gravy.
If you want the gravy has a bolder flavor, use chicken broth to baste instead of water.
To prepare the pork roast, I used a heavy-bottomed cast iron roasting pan, which heats well, holds heat perfectly, and can also be baked in the oven. A Dutch oven, if you have one, is also a great option.

Nutrition Information

Show Details

Calories 343kcal (17%) Carbohydrates 6g (2%) Protein 53g (106%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 141mg (47%) Sodium 1280mg (53%) Potassium 995mg (28%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 3IU (0%) Vitamin C 5mg (6%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 343 kcal

% Daily Value*

Calories	343kcal	17%
Carbohydrates	6g	2%
Protein	53g	106%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	141mg	47%
Sodium	1280mg	53%
Potassium	995mg	21%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	3IU	0%
Vitamin C	5mg	6%
Calcium	29mg	3%
Iron	2mg	11%