Real Recipes From Real Home Cooks ®

garlic rosemary roasted pork loin with gravy

(5 ratings)
Recipe by
Teresa G.
Here, KY

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

(5 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Roast

Ingredients For garlic rosemary roasted pork loin with gravy

  • 1
    pork loin roast, 3 to 5 lbs.
  • 3 or 4 clove
    garlic, peeled and quartered pole to pole
  • 3 to 5 sprig
    fresh rosemary stems
  • olive oil or canola oil
  • 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

  • 1
    Assemble and prep all ingredients.
  • 2
    Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
  • 3
    Tie 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.)
  • 4
    Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
  • 5
    Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
  • 6
    Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
  • 7
    Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with oil.
  • 8
    Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
  • 9
    Drizzle enough oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
  • 10
    Place 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.)
  • 11
    Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
  • 12
    Bake 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.
  • 13
    Transfer roast to platter; tent with foil; let rest while making gravy.
  • 14
    Gravy: 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.
  • 15
    Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
  • 16
    Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
  • 17
    When thickened to desired consistency, remove from heat, cover and keep warm until served.
  • 18
    Cut and remove twine and rosemary branches from roast. Slice as desired.
  • 19
    Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
  • 20
    Cover and refrigerate all leftovers.