roasted loin of pork with pan gravy

Pork

Roasted Loin of Pork with Pan Gravy

Flavorful pork gravy made with pan drippings, oven-roasted vegetables, and stock served over juicy, tender slices of pork loin. Great to serve to guests! My mother-in-law (who can't cook) demanded I teach her how to make this.

Ingredients

1 (3 pound) boneless pork loin roast
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dry mustard powder
½ teaspoon ground black pepper
1 large onion, diced
2 medium carrots, diced
1 stalk celery, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Directions

Gather all ingredients.
Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in top of pork roast; place into a roasting pan.
Melt butter in a skillet over medium heat. Add garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook and stir until fragrant, about 1 minute. Remove from the heat.
Spread spice mixture all over pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.
Roast in the preheated oven for 1 hour 45 minutes. Increase the heat to 425 degrees F (220 degrees C) and continue cooking until pork is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 15 minutes.
Remove from the oven and let stand for 10 minutes. Recheck the temperature; it should be at least 160 degrees F (75 degrees C) before slicing.
While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened.
Strain and serve with pork.