Ingredients
-
1 (3 pound) boneless pork loin roast
-
2 tablespoons butter
-
2 cloves garlic, minced
-
1 teaspoon dried oregano
-
½ teaspoon cayenne pepper
-
½ teaspoon dried thyme
-
½ teaspoon dry mustard powder
-
½ teaspoon ground black pepper
-
1 large onion, diced
-
2 medium carrots, diced
-
1 stalk celery, diced
-
salt and ground black pepper to taste
-
3 tablespoons flour
-
½ cup pork stock
Directions
-
Gather all ingredients.
![all ingredients gathered to make roasted loin of pork with pan gravy.]()
Dotdash Meredith Food Studios
-
Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in top of pork roast; place into a roasting pan.
![slits made into the loin of pork.]()
Dotdash Meredith Food Studios
-
Melt butter in a skillet over medium heat. Add garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook and stir until fragrant, about 1 minute. Remove from the heat.
![spices and butter combined in a saucepan.]()
Dotdash Meredith Food Studios
-
Spread spice mixture all over pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.
![spice mixture rubbed all over the pork and vegetables placed around the pork.]()
Dotdash Meredith Food Studios
-
Roast in the preheated oven for 1 hour 45 minutes. Increase the heat to 425 degrees F (220 degrees C) and continue cooking until pork is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 15 minutes.
![loin of pork roasted until it reaches the correct internal temperature.]()
Dotdash Meredith Food Studios
-
Remove from the oven and let stand for 10 minutes. Recheck the temperature; it should be at least 160 degrees F (75 degrees C) before slicing.
-
While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened.
![pork removed and flour and broth added to vegetables to make a gravy.]()
Dotdash Meredith Food Studios
-
Strain and serve with pork.
![strain vegetables and serve gravy with pork.]()
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Recipe Tip
Substitute chicken stock for pork stock if desired.
You don't need to make the veggies in the roasting pan with the pork if your pan is small, but it does taste better.
Nutrition Facts (per serving)
| 261 | Calories |
| 16g | Fat |
| 4g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 6g | 31% |
| Cholesterol 77mg | 26% |
| Sodium 105mg | 5% |
| Total Carbohydrate 4g | 2% |
| Dietary Fiber 1g | 3% |
| Protein 23g | 46% |
| Vitamin C 3mg | 3% |
| Calcium 34mg | 3% |
| Iron 1mg | 7% |
| Potassium 481mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
