Name: Roasted Loin of Pork with Pan Gravy
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Boneless pork loin roast - 1 (3 pound); Butter - 2 tablespoons; Garlic, minced - 2 cloves; Dried oregano - 1 teaspoon; Cayenne pepper - ½ teaspoon; Dried thyme - ½ teaspoon; Dry mustard powder - ½ teaspoon; Ground black pepper - ½ teaspoon; Onion, diced - 1 large; Carrots, diced - 2 medium; Celery, diced - 1 stalk; Salt and ground black pepper to taste - 1 stalk; Flour - 3 tablespoons; Pork stock - ½ cup

Ingredients for - Roasted Loin of Pork with Pan Gravy

1. Boneless pork loin roast 1 (3 pound)

2. Butter 2 tablespoons

3. Garlic, minced 2 cloves

4. Dried oregano 1 teaspoon

5. Cayenne pepper ½ teaspoon

6. Dried thyme ½ teaspoon

7. Dry mustard powder ½ teaspoon

8. Ground black pepper ½ teaspoon

9. Onion, diced 1 large

10. Carrots, diced 2 medium

11. Celery, diced 1 stalk

12. Salt and ground black pepper to taste 1 stalk

13. Flour 3 tablespoons

14. Pork stock ½ cup

How to cook deliciously - Roasted Loin of Pork with Pan Gravy

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened. Strain and serve with pork.