Tag Archives: pork loin

Pork Loin Roast with Gravy

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Pork loin roasts up beautifully and finishing it with a little gravy made with the pan drippings adds that much more flavor. Such a perfect meal for cooler weather; make sure to have some mashed potatoes or noodles to ladle the fabulous gravy over. Given the simplicity of effort and the relatively few amount of ingredients, the depth of flavor is incredible!

A few notable tips for a perfect roast: It’s helpful to dry first with paper towels to remove extra moisture from exterior so it browns better. Don’t skip searing the pork loin for that extra added layer of flavor. It also seasons the drippings.

A pork loin should be cooked to 145 degrees in the center of the loin with a slightly pink color. Test temperature with a thermometer for doneness rather than guessing or basing it off color.; and be careful not to over-cook or it starts to dry. Finally, let rest before carving to allow juices to evenly distribute so they don’t just end up on the carving board.

To shorten the cooking time, if you have a convention oven option, lower the oven temp to 300°, and cook the meat in about 25% less time. An internal thermometer will let you know exactly when it’s done.

Pork Loin Roast

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Roast

  • 3 – 4 lb. pork loin
  • Salt and freshly ground black pepper
  • 2 Tbsp. olive oil, divided
  • 2 tsp. chopped fresh thyme (or 3/4 tsp. dried)
  • 2 tsp. chopped fresh rosemary (or 3/4 tsp. dried)
  • 2 tsp. chopped fresh sage (or 3/4 tsp. dried)
  • 1 1/2 tsp. minced garlic, 4 cloves
  • 1 tsp. lemon zest or orange zest, optional

Gravy

  • 2 Tbsp. butter or olive oil
  • 2 Tbsp. flour
  • Pan drippings from roasting pan
  • 1 cup chicken broth, preferably homemade
  • 2 Tbsp. heavy cream, optional

Directions

  1. Preheat oven to 325 degrees. Heat a 12-inch skillet over medium-high heat (I like to use cast iron for nice browning).
  2. Dab pork loin dry with paper towels and season with salt and pepper.
  3. Heat 1 tablespoon oil in skillet and brown pork on all sides, about 2 minutes per side, including end caps, about 12 minutes total.
  4. Transfer pork to a plate. Let cool a few minutes so it’s not too hot to handle.
  5. Meanwhile in a small bowl stir together remaining 1 tablespoon olive oil with thyme, rosemary, sage, garlic and citrus zest.
  6. Using hands spread mixture over roast (on all sides, note it doesn’t stick perfectly well and that’s ok if some falls from the sides, just sneak it under the roast to season it). Place meat back into skillet and roast with fat side up.
  7. Insert an oven probe thermometer into center of middle area of pork loin (if you don’t have one use a standard probe thermometer to test temperature occasionally).
  8. Bake pork in preheated oven until center registers 145 degrees on thermometer, about 50 to 70 minutes.
  9. Remove from oven, transfer to carving board. Tent roast with foil and let rest 10 minutes. Meanwhile prepare gravy in the same skillet.

For the gravy

  1. In previously used skillet, melt butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
  2. While whisking slowly pour in chicken broth and drippings from roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.
  3. Season with salt and pepper as needed. Stir heavy cream in at the end if using.
  4. Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.

http://www.lynnandruss.com

Adapted from a recipe for cookingclassy.com

Sous Vide Pork Loin Roast with Garlic Herb Rub

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This recipe for sous vide pork loin roast with a garlic herb rub produces the juiciest, most flavorful pork roast you’ve ever had! Just 3-5 hours at 140 degrees F for a perfect medium roast.

FYI, if you purchase a roast bigger than 4 pounds, it is recommend you cut it in half to make it easier to work with. You can freeze the other half or vacuum seal them in different bags and cook them together.

As the water bath warms up, the pork loin gets prepped with the garlic rosemary paste and spread all over the meat. The roast is then placed in a vacuum-sealed bag and clipped to the side of the water bath container with the immersion blender.

This table below shows the time pretty much remains the same, but the temp needs to be regulated for your preferred end result. We like ours medium, so when it reached 140° out it came for the final searing treatment. Instead of trusting our not-so-popular broiler, we opted to accomplish the sear in a carbon-steel skillet, making sure to include browning the end caps. A pair of tongs comes in handy to hold the meat steady.

ResultTempTime
Medium Rare130 degrees F3-5 hours
Medium140 degrees F3-5 hours
Medium-Well150 degrees F3-5 hours
Well Done160 degrees F3-5 hours
Our sides included Red Cabbage Glazed with Maple Syrup and Sweet Potatoes with Orange and Coriander

Sous Vide Pork Loin Roast with Garlic Herb Rub

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

Pork Loin Roast:

  • 3-4 lb. pork loin roast
  • Leaves from 1 sprig rosemary
  • 5 cloves of garlic, peeled
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/2 tsp. red pepper flakes, optional
  • 1/2 tsp. olive oil, if necessary

Sauce (optional):

  • Liquid from sous vide bag
  • Juice of 1/2 lemon
  • 1 Tbsp. chopped fresh parsley
  • 1/2 tsp. flaked sea salt

Directions

  1. Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium, 150F for medium-well, 160F for well done.
  2. Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes to a food processor (or large mortar and pestle) to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
  3. Rub this mixture all over the pork loin roast.
  4. Vacuum seal the pork loin roast, or use another air removal method if desired.
  5. Add to water bath and cook for 3-5 hours.
  6. When the roast is done, preheat a large cast-iron or carbon steel skillet. Remove the roast from the water bath and the bag, saving the liquid, and place roast in the skillet. Sear for several minutes on all sides, including the ends, until deeply golden brown.
  7. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt.
  8. Slice the pork roast into thick slices and serve with sauce.

http://www.lynnandruss.com

Adapted from a recipe by Chelsea Cole