Roast Pork and Thyme Pan Gravy
Tender, juicy, and bursting with herbaceous flavor, this Roast Pork with Thyme Pan Gravy is a show-stopping centerpiece for any dinner table. Perfectly seasoned with garlic, fresh thyme, and a simple olive oil rub, the pork loin roast is oven-roasted to succulent perfection. The accompanying pan gravy, made by deglazing savory drippings with chicken stock and finishing with a hint of fresh thyme, is velvety, aromatic, and irresistibly rich. Ideal for holidays, special occasions, or a hearty Sunday dinner, this recipe pairs beautifully with creamy mashed potatoes or roasted vegetables. Ready in just over an hour, it’s an impressive yet approachable dish that will elevate your mealtime game.
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Recipe Information
Ingredients
- 4 pounds pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 units garlic cloves, minced
- 6 units fresh thyme sprigs
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon fresh thyme leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pork loin roast and pat it dry with paper towels.
Rub the pork with olive oil, salt, and black pepper, ensuring even coverage.
Spread the minced garlic over the pork and place the sprigs of fresh thyme underneath the roast.
Place the seasoned pork in a roasting pan and transfer it to the preheated oven.
Roast for approximately 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the roast reads 145°F (63°C). Baste the pork with its juices halfway through roasting for extra flavor.
Once cooked, remove the roast from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes.
While the pork rests, place the roasting pan with the drippings over medium heat on the stovetop.
Melt the butter in the pan and whisk in the flour, stirring constantly, to form a roux. Cook for 1-2 minutes until lightly golden.
Slowly pour in the chicken stock, whisking constantly to prevent lumps. Scrape up any browned bits from the pan to add depth to the gravy's flavor.
Stir in the chopped thyme leaves and simmer the gravy for 5-7 minutes, or until thickened to your liking. Taste and adjust seasoning with salt and black pepper, if needed.
Slice the pork roast and serve with the thyme pan gravy drizzled over the top. Enjoy!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 976 mg | 21% | |
*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.
