Roast Pork Loin with Onion Gravy

Oven Roast Pork Loin with Caramelized Onion Gravy | @bestrecipebox

Roast Pork Loin with Onion Gravy

Pork loins can also vary in size and thickness. You can also use a pork tenderloin for this recipe, but it will cook quicker. Cooking times will vary depending on the size of the pork loin, particularly if you bought the tenderloin, which usually cooks faster. For best doneness, cook the pork loin until it reaches an internal temperature of 140°F in its thickest part. As it rests it will still continue to cook and should reach an ideal internal temperature of 145°F. The higher the temperature, the drier the loin will be, so don't go past 140°F while in the oven too much if possible.

Prep Time5

Cook Time1 25

Total Time1 30

Servings: serving

Calories: 287kcal

Ingredients

For the pork loin:

2 pounds (907 g) pork loin roast
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
2 Tablespoons (30 ml) vegetable oil
1 Tablespoon (15 ml) dried herb mix ( basil, oregano and/or thyme)
6 Tablespoons (90 g) salted butter
4 cloves garlic , minced
2 Tablespoons (30 ml) Worcestershire sauce
2 teaspoons (10 ml) yellow mustard

For the onion gravy:

1 large onion , diced
1/4 cup (30 g) flour
2 cups (480 ml) broth (beef, chicken or vegetable)
salt to taste
black pepper to taste

Equipment

Instant Read Thermometer , optional

Instructions

Preheat oven to 350°F/175°C. Rinse and pat dry pork loin, and then season with salt and pepper.
ROAST THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. Add 2 Tablespoons of oil and then sear the pork loin on all sides, about 1 minute per side.
Remove pork loin from the pan and set it aside. Coat the pork loin with dried herbs by patting it onto the loin.
Turn off heat and remove pan from the heat. In same hot pan add 6 Tablespoons of butter, minced garlic, 2 Tablespoons Worcestershire sauce, and 2 teaspoons mustard. Stir the sauce until the butter is completely melted (if needed put the pan on the heat a bit to melt the butter completely).
Place the pork loin back in the skillet and spoon some sauce over the pork loin.
Cover the pork loin with foil.
Roast the covered pork loin at 350°F/175°C for 30 minutes. Remove foil, spoon some more sauce over the loin.
Continue to roast the uncovered pork loin at 350°F/175°C for another 25-35 minutes or until the interior temperature reaches 140°F/60°C.
Remove from oven and take the pork loin from the skillet and cover the pork with foil to let it rest for about 10-15 minutes (make the gravy while the pork is resting). (Don't clean the skillet, you'll need it for the next step in making the gravy.)
MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add diced onions and cook until golden and caramelized, about 3-5 minutes.
Whisk in the 1/4 cup flour, whisking to remove lumps. Gradually whisk in the 2 cups of broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed.
Slice pork loin and serve hot with the onion gravy.

Notes

Recipe Note: If you don't have an oven-safe skillet, the pork loin can be seared on the stovetop on whatever skillet you do have, and then finished in an oven-safe baking dish. It just leaves you with another dish to wash.

Course: Main Course

Cuisine: American

Nutrition