Pork Loin Roast with Gravy

Juicy pork loin roast with a rich, creamy homemade gravy. This easy pork roast recipe features garlic, rosemary, and thyme for perfect flavor, plus simple steps for tender, oven-roasted pork. Serve with mashed potatoes, roasted vegetables, or dinner sides for a comforting family meal.

Ingredients

For the Pork Loin

• 3½–4 pounds boneless pork loin roast (not tenderloin)
• ¼ cup olive oil
• 1 tablespoon minced garlic
• 1 tablespoon dried rosemary (use 2 tablespoons if fresh)
• 1 tablespoon dried thyme (use 2 tablespoons if fresh)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ cup dry white wine (sauvignon blanc or pinot grigio)

For the Gravy

• 2 tablespoons softened butter
• 3 tablespoons all-purpose flour
• 1½ cups low-sodium chicken or beef broth
• ¼ cup heavy cream
• Salt and freshly ground black pepper, to taste

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Instructions

Prepare the Pork Loin

1. Remove the pork from its packaging and pat dry with paper towels. Place it fat-side up on a sheet of aluminum foil large enough to fully enclose the roast.
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Pierce the pork in 5–6 places with a sharp knife and spread the garlic-herb mixture over all sides. Wrap the pork completely in foil and refrigerate for 2–24 hours to marinate. (Optional: You can roast immediately if short on time.)
4. Before roasting, remove the pork from the fridge and let it rest at room temperature for 45–60 minutes.

Roast the Pork

1. Preheat oven to 375°F (190°C).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet or braising pan over high heat. Sear the pork on all sides until golden brown. Turn fat side up and remove from heat.
3. Pour white wine into the skillet around the pork. Cover with a lid or foil and transfer to the oven. Roast for 45 minutes.
4. Remove the cover and continue roasting for another 20–30 minutes, or until the internal temperature reaches 145–155°F (63–68°C). Total roasting time is about 20–25 minutes per pound.
5. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 15 minutes before slicing.

Make the Gravy

1. In a small bowl, mix the softened butter and flour with a fork until it forms a smooth paste. Set aside.
2. Place the skillet with pork drippings over medium heat. Add the broth, whisking to scrape up any browned bits.
3. Whisk in the butter-flour mixture until fully incorporated. Bring to a low boil, then reduce heat to low and stir in the heavy cream. Simmer for 3–4 minutes until thickened, whisking occasionally.
4. Taste and season with salt and pepper only if needed. Transfer to a gravy boat and serve alongside the sliced pork loin.

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Why You’ll Love This Recipe

• Juicy and flavorful: Searing locks in the juices, while the garlic-herb marinade adds incredible aroma and taste.
• Perfectly balanced gravy: Rich and creamy, with natural drippings enhancing the depth of flavor.
• Simple yet elegant: Ideal for both family dinners and special occasions.
• Customizable: Adjust herbs, seasoning, or wine to suit your taste.

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Tips

• Let the pork come to room temperature before roasting for even cooking.
• Use a meat thermometer to avoid overcooking—the pork should be juicy and tender.
• Save time by marinating overnight.
• Resting the meat is crucial to keep it moist.

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Variations and Substitutions

• Herbs: Swap rosemary and thyme with sage, oregano, or Italian seasoning.
• Wine: Use apple cider or chicken broth if you prefer not to use wine.
• Gravy: Add a splash of mustard or a sprinkle of smoked paprika for extra depth.
• Pork: Bone-in pork loin can be used; adjust cooking time accordingly.

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FAQs

Q: Can I prepare this ahead of time?
A: Yes, you can marinate the pork overnight and slice just before serving. Gravy can also be made a few hours in advance and reheated.

Q: How do I know when the pork is done?
A: Use a meat thermometer. Safe internal temperature is 145–155°F (63–68°C).

Q: Can I make this in a slow cooker?
A: Yes, sear first, then cook on low for 4–5 hours with the wine and seasonings.

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Serving Suggestions

• Serve with roasted vegetables, mashed potatoes, or a creamy polenta.
• Pair with a crisp green salad or buttered rolls.
• Drizzle extra gravy over the meat and sides for a restaurant-style presentation.