Go Back
+ servings
sliced pork loin roast covered with gravy

Pork Loin Roast with Gravy

This delicious pork loin is covered with a fragrant dry rub, then roasted and served with a beautiful gravy. Perfect Sunday lunch or a special occasion dinner.
5 from 3 votes
Print Pin
Course: Main Course
Cuisine: American, British
Keyword: pork loin recipe, pork loin roast
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 20 minutes
Servings: 8
Calories: 240kcal

Ingredients

  • 1 tsp garlic powder
  • 1 tsp smoked paprika or sweet paprika
  • 2 tsp crushed coriander seeds or 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp salt
  • 2.2 lbs/1kg boneless pork loin (no crackling)

For the gravy

  • pan drippings all you've got after the roast
  • 2 tbsp butter
  • 3 tbsp flour
  • 500ml/2 cups chicken stock
  • 2 tbsp red currant jelly or grape jelly, plum jam or cranberry sauce
  • 0.5 tsp leftover rub optional

Instructions

  • Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over.
  • Put the meat in a roasting pan or a large cast iron pan and into the oven for 20 minutes. After 20 minutes lower the temperature to 375F/190C and continue roasting for 25-30 minutes until the internal temperature registers 145F/63C. Take the roast out and move to a serving plate, cover with foil and let it rest for 20 minutes.
  • Meanwhile make the gravy. To the same pan with drippings add the butter and melt it over medium heat. Then add the flour and let it cook while stirring for 1 minute, then add the stock and red currant jelly, bring to a boil and let it simmer till thickens. Taste and add ½ tsp of the leftover rub or salt if underseasoned.

Notes

If your pork joint is bigger than the one in the recipe, increase cooking time by 25 minutes per 1lbs/500g at temperatures indicated in this recipe.
You can substitute red currant jelly with grape jelly, plum jam or honey. 

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 468mg | Potassium: 560mg | Fiber: 1g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg