Pork Loin Roast
User Reviews
5
-
Servings
9 - 12
-
Course
Main Course
-
Cuisine
American
Pork Loin Roast
Description
The Pork Loin Roast begins by patting the meat dry and seasoning with salt and pepper. Browning the loin on all sides in a skillet creates a flavorful crust. After transferring the loin to a roasting pan, a mixture of olive oil infused with fresh thyme, rosemary, sage, garlic, and optional lemon zest is spread over the meat. Roasting at 325°F ensures gentle cooking, preserving juiciness and allowing flavors to meld.
The cooking process is guided by inserting an oven probe thermometer to monitor until the center reaches 145°F, producing a tender roast with herbaceous notes and a slightly crisp exterior from searing. The pan drippings collected during roasting are used to prepare a gravy by adding butter, flour, chicken broth, and optional heavy cream, resulting in a rich sauce to accompany the meat.
This roast suits a variety of meals and can be paired with side vegetables or potatoes. Kitchen twine can be used to keep the loin evenly shaped but is optional. The recipe suggests trimming a longer loin to fit the pan, saving excess for other uses.
Ingredients
Roast
- 3 lb pork loin
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp olive oil divided
- 2 tsp chopped thyme or 3/4 tsp dried, fresh
- 2 tsp chopped rosemary or 3/4 tsp dried, fresh
- 2 tsp chopped sage or 3/4 tsp dried, fresh
- 1 1/2 tsp minced garlic (4 cloves)
- 1 tsp lemon or orange zest (optional, zest
Gravy
- 2 Tbsp butter or olive oil
- 2 Tbsp flour
- pan drippings from roasting pan
- 1 cup chicken broth low-sodium
- 2 Tbsp heavy cream optional
Instructions
- Preheat oven to 325 degrees. Heat a 12-inch skillet over medium-high heat (I like to use cast iron for nice browning).
- Dab pork loin dry with paper towels and season with salt and pepper.
- Heat 1 Tbsp oil in skillet and brown pork on all sides, about 2 minutes per side (8 minutes total).
- Transfer pork to a roasting pan. Let cool a few minutes so it's not too hot to handle.
- Meanwhile in a small bowl stir together remaining 1 Tbsp olive oil with thyme, rosemary, sage, garlic and lemon zest.
- Using hands spread mixture over roast (on all sides, note it doesn't stick perfectly well and that's ok if some falls from the sides, just sneak it under the roast to season it). Roast should be fat side up for baking.
- Insert an oven probe thermometer into center of middle area of pork loin (if you don't have one use a standard probe thermometer to test temperature occasionally).
- Bake pork in preheated oven until center registers 145 degrees on thermometer, about 50 - 70 minutes.
- Remove from oven, transfer to carving board. Tent roast with foil and let rest 10 minutes. Meanwhile prepare gravy.
For the gravy
- In a medium saucepan melt butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
- While whisking slowly pour in chicken broth and drippings from roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.
- Season with salt and pepper as needed. Stir heavy cream in at the end if using.
- Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.
Notes
- Trim pork loin if longer than 11 inches; save trimmed pieces for pork chops later.
- Optionally tie pork loin every inch with kitchen twine to hold shape, though not necessary.
User Reviews
Overall Rating
5
You'll Also Love
