Oven-Roasted Pork Loin with Pan Sauce

Name: Oven-Roasted Pork Loin with Pan Sauce
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 3 lb Boneless Loin Pork Roast; 2 tbsp Butter; 0.5 tsp Cayenne Pepper; 1 stalk Celery; 2 whole Diced Carrots; 1 whole Diced Onion; 1 tsp Dried Oregano; 0.5 tsp Dried Thyme; 0.5 tsp Dry Mustard; 2 whole Garlic; 3 tbsp Oat Flour; 0.5 cup Pork Base; 0.5 dash Salt & Pepper

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Diabetic-Friendly Comfort-Food

Juicy pork loin is rubbed with herbs and warm spices, roasted until tender, and finished at high heat for a crisp, caramelized crust. The drippings and roasted vegetables are transformed into a rich, velvety pan sauce that highlights the meat’s savory depth. Serve Oven-Roasted Pork Loin with Pan Sauce for a cozy Sunday dinner or a special family gathering.

Prep25 mins
Cook2 hrs 5 mins
Serves12
DifficultyMedium

1

Assemble all the ingredients.
2

Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in the top of the pork roast; set it in a roasting pan.
3

Melt the butter in a skillet over medium heat. Add the garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook, stirring, until fragrant, about 1 minute. Take off the heat.
4

Spread the spice mixture all over the pork and rub it into the slits. Arrange the onion, carrots, and celery around the pork; season with salt and pepper.
5

Roast in the preheated oven for 1 hour 45 minutes. Increase the temperature to 425 degrees F (220 degrees C) and continue roasting until the pork is browned and an instant-read meat thermometer inserted into the center of the roast registers at least 150 degrees F (65 degrees C), about 15 minutes.
6

Remove from the oven and let rest for 10 minutes. Check the temperature again; it should be at least 160 degrees F (75 degrees C) before slicing.
7

While the pork rests, set the roasting pan with the vegetables and pan drippings over a stove burner on medium heat. Whisk in the flour and simmer to remove the raw taste, about 3 minutes. Gradually whisk in the stock until the gravy thickens.
8

Strain and serve with the pork.