Roast Pork with Gravy
Succulent, flavorful, and irresistibly hearty, this Roast Pork with Gravy recipe is the perfect centerpiece for any meal. Featuring a tender pork loin seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, this dish delivers a mouthwatering herb-infused crust. After roasting to perfection, the savory drippings are transformed into a velvety homemade gravy, enhanced with butter and chicken broth for an indulgent finishing touch. Whether you're hosting a Sunday dinner or a special celebration, this classic roast pork pairs beautifully with your favorite sides, like creamy mashed potatoes or roasted vegetables. Ready in just under 2 hours, this recipe serves six and ensures an unforgettable dining experience that's sure to impress! Keywords: roast pork recipe, homemade gravy, herb-crusted pork roast, easy pork dinner, classic Sunday roast.
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Recipe Information
Ingredients
- 1.5 kg pork loin roast
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 3 tablespoons flour
- 3 tablespoons butter
Instructions
Preheat your oven to 220°C (428°F).
Peel and mince the garlic cloves.
Finely chop the fresh rosemary and thyme.
In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and black pepper to form a paste.
Pat the pork loin dry with paper towels then rub the herb paste all over the pork.
Place the pork on a roasting rack in a shallow roasting pan.
Roast the pork in the preheated oven for 25 minutes to create a crust.
Reduce the oven temperature to 180°C (356°F) and continue roasting for an additional 45 to 60 minutes, or until the internal temperature reaches 70°C (158°F).
Once cooked, remove the pork from the oven and let it rest for 15 minutes before slicing.
To make the gravy, place the roasting pan over medium heat on the stove.
Add 3 tablespoons of butter to the pan drippings and allow it to melt.
Sprinkle the flour over the melted butter and pan drippings, then whisk continuously to form a paste.
Slowly pour in the chicken broth while continuing to whisk, ensuring no lumps form.
Let the gravy simmer for about 5 to 7 minutes, whisking occasionally until it thickens.
Season the gravy with additional salt and pepper to taste, if necessary.
Sieve the gravy to remove any lumps or cooked bits for a smooth texture.
Serve the sliced roast pork with the gravy drizzled over the top.
Nutrition Facts
Calories |
4338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 415.4 g | 831% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 6884 mg | 146% | |
*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.
