Dairy-Free Roast Pork with Gravy
Indulge in the savory goodness of Dairy-Free Roast Pork with Gravy, a mouthwatering dish perfect for gatherings or weeknight dinners. This recipe transforms a tender, seasoned pork loin into a flavorful centerpiece, complemented by a rich, velvety gravy—all without a drop of dairy. Aromatic garlic, rosemary, and thyme bring bold notes to the roast, while hearty vegetables and chicken broth create a robust base for the homemade gravy. With minimal prep time and straightforward steps, this healthy and comforting recipe is an ideal choice for those seeking a dairy-free twist on classic roast pork. Serve it alongside your favorite sides, and watch it become the star of your table.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper to create a seasoning paste.
Rub the seasoning paste evenly over the entire pork loin.
Place the chopped onion, carrot, and celery at the bottom of a roasting pan.
Place the seasoned pork loin on top of the vegetables in the roasting pan.
Pour the chicken broth into the pan, making sure not to pour it directly on the pork.
Cover the roasting pan with aluminum foil and roast in the preheated oven for about 70 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the foil during the last 20 minutes to allow the top to brown.
Once cooked, remove the pork from the oven and the pan. Let it rest for at least 10 minutes before slicing.
Meanwhile, strain the pan juices into a saucepan, discarding the vegetables, and bring to a simmer over medium heat.
Mix cornstarch with water to form a slurry, then gradually whisk into the simmering pan juices.
Continue to cook, stirring constantly, until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper if needed.
Slice the roasted pork and serve with the prepared gravy on the side.
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.9 g | ||
| Protein | 375.7 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6702 mg | 143% | |
*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.
