Teresa G.


A very flavorful roast and gravy. Delicious served with mashed potatoes.

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★★★★★ 5 votes
Depends on size of roast.
20 Min
1 Hr 15 Min


pork loin roast, 3 to 5 lbs.
3 or 4 clove
garlic, peeled and quartered pole to pole
3 to 5 sprig(s)
fresh rosemary stems
olive oil, extra virgin
fresh ground black pepper
salt (sea, kosher or table variety)
3 to 4
yards of butcher's twine, 100% cotton (if using traditional butcher's method; less if tying single strings and knots)
2- 2/12 c
pork or chicken broth
1/4 c
all purpose flour
1 tsp
soy sauce
1 tsp
balsamic vinegar


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1Assemble and prep all ingredients.

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2Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)

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3Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)

4Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.

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5Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.

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6Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)

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7Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.

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8Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)

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9Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.

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10Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)

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11Remove from heat; cover skillet with lid or tightly fitted aluminum foil.

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12Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.

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13Transfer roast to platter; tent with foil; let rest while making gravy.

14Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.

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15Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.

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16Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.

17When thickened to desired consistency, remove from heat, cover and keep warm until served.

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18Cut and remove twine and rosemary branches from roast. Slice as desired.

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19Serve with gravy. Garnish with rosemary stems or sprigs, if desired.

20Cover and refrigerate all leftovers.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tag: Healthy