Roasted Rosemary Pork Loin & Gravy

Name: Roasted Rosemary Pork Loin & Gravy
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: 2 lb pork loin, fat left on; 3/4 cup dry white wine; 1 tbsp + 1 tsp Dijon mustard; 1 1/2 tbsp evoo; 3 garlic cloves, minced; 1 medium shallot, minced; 2 tbsp fresh rosemary, chopped (or 1 tbsp dried); 1 tbsp fennel seeds; 1 tsp salt; 1/2 tsp onion powder; 1/4 tsp black pepper; 2 tbsp butter; 1/4 cup flour; 3/4 cup chicken stock; Liquid from pork loin pan

9 steps

Prep:15minCook:1h

Roasted Rosemary Pork Loin & Gravy is sure to impress! This easy-to-make dish is juicy, tender, and crusted with fresh rosemary and garlic mixed with other herbs and spices, and topped with a luscious gravy, creating a perfect main course just begging to be served with potatoes or green beans.

Updated at: Thu, 17 Aug 2023 03:11:52 GMT

Nutrition balance score

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Ingredients

4 servings

2 lbpork loin

fat left on

¾ cupdry white wine

1 TbspDijon mustard

1 ½ Tbspevoo

2 Tbspfresh rosemary

chopped

1 Tbspfennel seeds

1 tspsalt

½ tsponion powder

¼ tspblack pepper

2 Tbspbutter

¼ cupflour

¾ cupchicken stock

Liquid from pork loin pan

Instructions

Step 1

Preheat oven to 475F.

Step 2

Pour the wine into a roasting pan big enough for the pork loin. Pat pork dry with paper towels. Tie kitchen twine around the pork (this will help it stand up and appear rounder). Place it into the roasting pan, then rub the Dijon mustard on the sides and top of the loin.

Step 3

In a small bowl, combine the olive oil, garlic, shallot, rosemary, fennel, salt, onion powder, and black pepper. Sprinkle the seasoning over the top and sides of the pork loin, rubbing/pressing it into the Dijon mustard so it sticks.

Step 4

Roast in the oven for 30 minutes. Lower the temperature of the oven to 425F and roast for an additional 30 minutes. If the topping is getting too dark, tent some foil over the loin loosely. The temperature of pork should be 145F.

Step 5

Remove from the oven and let it rest for 15-20 minutes; untie or cut the kitchen twine from the loin. Drain the liquid into a bowl to make the gravy.

Step 6

In a saucepot, melt the butter over medium heat.

Step 7

Sprinkle in the flour and whisk continuously for 1 minute. Slowly whisk in the liquid from the pork loin pan.

Step 8

Pour the chicken broth and let it simmer, whisking occasionally, until the gravy thickens. Pour more chicken broth if it is not the right consistency you would like.

Step 9

Serve the pork loin slices with a little gravy poured over the top.