GARLIC ROSEMARY ROASTED PORK LOIN with Gravy

19
Teresa *G*

By
@BlueGinghamApron

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

Rating:
★★★★★ 5 votes
Comments:
Serves:
Depends on size of roast.
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Roast

Ingredients

1
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

How to Make GARLIC ROSEMARY ROASTED PORK LOIN with Gravy

Step-by-Step

  • 1Assemble and prep all ingredients.
  • 2Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
  • 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.
  • 5Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
  • 6Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
  • 7Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
  • 8Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
  • 9Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
  • 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.)
  • 11Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
  • 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.
  • 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.
  • 15Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
  • 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.
  • 18Cut and remove twine and rosemary branches from roast. Slice as desired.
  • 19Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
  • 20Cover and refrigerate all leftovers.

Printable Recipe Card

About GARLIC ROSEMARY ROASTED PORK LOIN with Gravy

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