Roasted Rosemary Pork Loin & Gravy
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.
Ingredients
For the Pork Loin
- 2-2.5 lb pork loin fat left on
- ¾ cup dry white wine
- 1 tbsp + 1 tsp Dijon mustard
- 1 ½ 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
- ½ tsp onion powder
- ¼ tsp black pepper
For the Gravy
- 2 tbsp butter
- ¼ cup flour
- ¾ cup chicken stock
- Liquid from pork loin pan
Instructions
- Preheat oven to 475F.
- 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.
- 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.
- 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.
- 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.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
Pork Loin vs Tenderloin: There are differences between the two. If you try to use pork tenderloin in a pork loin recipe, odds are it'll be dry. These cuts are both lean; however, since their shapes and sizes are different, you will likely overcook the tenderloin (if using it in place of the pork loin), and ingredients cooking with a pork loin (if using it in place of the tenderloin) will burn before the loin even reaches temperature. It's important to get the right cut of meat if the recipe states as such.
- The pork loin is cut from the back of the animal, so it's wider and flatter. It can be boneless or bone-in and also has a fat cap.
- Pork tenderloin is long, narrow, and always boneless.