Canadian Pork Roast with Gravy
Experience the comforting flavors of Canada with this succulent Canadian Pork Roast with Gravy—perfect for your next family dinner or holiday feast. This recipe features a tender, herb-crusted pork loin roast seasoned with thyme, rosemary, and garlic powder, then seared to golden perfection before being oven-roasted alongside a medley of aromatic vegetables. A touch of maple syrup adds a subtle hint of sweetness, elevating the juicy pork to new levels of flavor. The dish is brought together with a velvety gravy made from the rich juices of the roast, thickened with a buttery roux for the ultimate finishing touch. Ready in just under two hours, this impressive yet approachable dish serves six and is best enjoyed with mashed potatoes or roasted vegetables on the side. Whether you're hosting a cozy dinner or looking for a hearty main course, this Canadian Pork Roast with Gravy will wow your guests and satisfy every appetite.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 2 cups chicken broth
- 2 tablespoons maple syrup
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, combine salt, black pepper, dried thyme, dried rosemary, and garlic powder.
Pat the pork loin roast dry with paper towels, then rub the seasoning mixture evenly over the entire surface.
Heat canola oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Remove the pork roast from the skillet and set aside. In the same skillet, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and maple syrup, scraping up any browned bits from the bottom of the skillet. Return the pork roast to the skillet, placing it on top of the vegetables.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, transfer the pork roast to a cutting board to rest for 10-15 minutes. Strain the liquid from the skillet into a heatproof bowl, discarding the vegetables.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes.
Gradually whisk in the strained cooking liquid. Continue to cook, whisking constantly, until the gravy thickens, about 5 minutes. Adjust seasoning with additional salt and pepper, if needed.
Slice the rested pork roast and serve with the homemade gravy on the side.
Nutrition Facts
Calories |
4054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 6771 mg | 294% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 38.2 g | ||
| Protein | 379.1 g | 758% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6806 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
