Today's new recipe is an incredibly delicious pork loin roast recipe for a piece of pork which has been rubbed with a tasty dry rub and then roasted to perfection. The drippings are then used to make a fabulously tasty gravy that the whole family is going to love, Love, LOVE!
I had this lovely pork loin roast in the freezer that I needed to use and so I decided to take it out and cook it. I am not a person who eats red meat all that often. In the realm of health nutrition, pork is definitively considered to be a red meat.
The media tried to sell us on the the idea a while back that pork was "the other white meat" but, the truth is, it is not considered to be a white meat at all.
In any case, it is something I only ever rarely eat, but it is something which I really enjoy on occasion, usually in the form of a good chop, or a tasty roast.
This was a pork sirloin roast that I had gotten on offer for 30% off. It was on its sell-by date and reduced.
More often than not these days that is how I am buying my meat. Usually if you go in not too long after the shops open you can get meats at a great discount. So long as you have room to throw them right in the freezer, its the best and cheapest way to buy them.
I wanted to try something different with this roast and came by this tasty looking recipe by way of a blog called Vikalena by Julia Frey. It looked really delicious, and I was intrigued by the shorter cook time and simple method of cooking it.
I really liked the idea of rubbing the meat with a dry rub before roasting. This really makes for a tasty piece of meat most of the time.
The meat is initially cooked at a very high temperature which helps to oven sear the meat and lock in most of its juices and flavors. Usually this will result in a tender, and flavor-filled result. This recipe delivered on all counts.
Not only was the meat tender, juicy and filled with flavor, but there was also an incredibly delicious gravy to be made from the drippings. If there is gravy involved, you can always count me in!
I love gravy. Especially when it is made from scratch and made from the juices and drippings of the meat involved. Packaged gravy mix is okay in a pinch, but if you can make a really tasty gravy from scratch, there is just NO comparison!
WHAT YOU NEED TO MAKE CLASSIC PORK LOIN ROAST WITH GRAVY
Not a lot really. A good piece of meat, some herbs and spices, some butter, flour, chicken stock and a bit of jelly. The jelly is the secret ingredient to a really delicious gravy!
For the pork:
- 1 tsp garlic powder
- 1 tsp sweet paprika (can use smoked, depending on how spicy you want it)
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2.2 lbs (1kg) boneless pork loin roast (no crackling)
- the pan drippings
- 2 TBS butter
- 3 TBS all purpose plain flour
- 2 cups (480ml) chicken stock
- 2 TBS red currant jelly (can use apple jelly, grape jelly, plum jam, honey or cranberry sauce)
- salt and black pepper to taste
The original recipe called for smoked paprika, but I will be honest here, I am not overly fond of the taste unless I am doing BBQ, and for this roast today I did not want that smoky flavor. Sweet paprika was the best option.
You can use any kind of salt. I used Kosher because that is what I have. You can also use whole coriander seed, but I wanted my rub to have an even consistency without seeds, so I chose to use ground.
If you wanted to add even more flavor to your roast you could peel and sliver one or two cloves of garlic, and then insert them into the roast. Just use a sharp knife and make incisions into the meat and push the garlic slivers down into them. This is a wonderful way to inject flavor. I often do this to my beef roasts also.
I happened to have red currant jelly in my larder, but don't worry if you haven't got any, there are a multitude of options you can use. I think apple jelly would also be fabulous. Pork has a natural affinity with fruit, which makes these fruit jellies a great option for adding flavor to the gravy and taking it from being tasty to being inordinately delicious!
HOW TO MAKE CLASSIC PORK LOIN ROAST WITH GRAVY
Be prepared to be impressed. This is probably one of the easiest, simplest and tastiest pork roasts you will ever cook!
Take the pork roast out of the refrigerator one hour prior to cooking and leave at room temperature. (This step is really important and will help to determine the time it will take your roast to be cooked to perfection.)Preheat the oven to 475*F/246*C/ gas mark 4. Have ready a heavy, flame proof, shallow casserole dish or large iron skillet.Mix all of the rub ingredients together in a small bowl.Pat the pork roast dry with some paper kitchen towels. Then rub the spice ingredient into the pork, rubbing it well all over. Place into the baking dish/skillet.Roast in the preheated oven for 20 minutes, then lower the oven temperature to 375*F/190*C/ gas mark 3 and continue to roast for a further 30 minutes. Remove to a serving plate and tent with foil. (The internal temperature of the pork should be 145*F/63*C.) Leave to rest covered for 20 minutes.
While the pork is resting, make the gravy. To the same pan with the drippings add the butter. Melt it over medium heat. Once it begins to foam add the flour, whisking it in thoroughly. Cook for 2 minutes, whisking.
Slowly whisk in the stock and the jelly, whisking constantly. Continue to cook until the mixture comes to the boil, then reduce to a simmer and leave to simmer until it is nice and thick. Taste and adjust seasoning as required with salt and pepper.Serve the pork cut into thick slices with some of the gravy spooned over top.
This was, quite simply, a fabulous way of roasting this piece of pork. The high temperature at the beginning really locked in the juices and the flavors. The quick cook time meant it cooked perfectly and yet stayed lovely and moist.
That gravy was beyond amazing. I had never thought of adding some jelly to my pork gravy before, but doing so yielded a rich and flavor filled gravy. I am thinking now that adding mint jelly to lamb gravy would serve the same purpose.
This was a lovely meal. I served it simply with some mashed potatoes (you got to have mash with gravy) and some mixed vegetables on the side. I think I have found my new favorite way to cook roast pork!
If you are fond of roast pork, then you might also enjoy the following:
STUFFED PORK ROAST WITH BROWNED POTATOES - This is an old family favorite for a delicious pork loin roast, stuffed with sweet prunes, rubbed with ginger and other spices and then roasted to perfection with potatoes. The pork is succulent, the potatoes nice and golden with a lush flavor and the gravy is beautiful. This is a fabulous dinner for a special occasion.
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a mix of sage and garlic before roasting which really gives it a nice flavor. That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork. The pork comes out succulent and perfectly cooked and those potatoes are amazing. Sticky with pork juices and beautifully flavored. The two together are a beautiful combination.
Yield: 8Author: Marie Rayner
Pork Loin Roast with Gravy
Prep time: 15 MinCook time: 1 HourInactive time: 20 MinTotal time: 1 H & 35 MTender and juicy, this perfectly cooked pork roast is rubbed with a flavor-filled rub prior to baking. The juices from roasting make a fabulously tasty gravy!Ingredients
For the pork:- 1 tsp garlic powder
- 1 tsp sweet paprika (can use smoked, depending on how spicy you want it)
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2.2 lbs (1kg) boneless pork loin roast (no crackling)
- the pan drippings
- 2 TBS butter
- 3 TBS all purpose plain flour
- 2 cups (480ml) chicken stock
- 2 TBS red currant jelly (can use apple jelly, grape jelly, plum jam, honey or cranberry sauce)
- salt and black pepper to taste
Instructions
- Take the pork roast out of the refrigerator one hour prior to cooking and leave at room temperature.
- Preheat the oven to 475*F/246*C/ gas mark 4. Have ready a heavy, flame proof, shallow casserole dish or large iron skillet.
- Mix all of the rub ingredients together in a small bowl.
- Pat the pork roast dry with some paper kitchen towels. Then rub the spice ingredient into the pork, rubbing it well all over. Place into the baking dish/skillet.
- Roast in the preheated oven for 20 minutes, then lower the oven temperature to 375*F/190*C/ gas mark 3 and continue to roast for a further 30 minutes. Remove to a serving plate and tent with foil. (The internal temperature of the pork should be 145*F/63*C.) Leave to rest covered for 20 minutes.
- While the pork is resting, make the gravy. To the same pan with the drippings add the butter. Melt it over medium heat. Once it begins to foam add the flour, whisking it in thoroughly. Cook for 2 minutes, whisking.
- Slowly whisk in the stock and the jelly, whisking constantly. Continue to cook until the mixture comes to the boil, then reduce to a simmer and leave to simmer until it is nice and thick. Taste and adjust seasoning as required with salt and pepper.
- Serve the pork cut into thick slices with some of the gravy spooned over top.
Notes
If your pork roast is larger than 2.2 lbs. increase the cook time by 25 minutes per pound/500g at temperatures stated in the recipe.
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