Roast Pork Loin
Description
This robust roast features a tender pork loin coated in a fragrant paste of fresh thyme, garlic, and olive oil. The meat is slow-roasted to perfection, allowing the flavors to deepen while staying juicy. A standout feature is the quick gravy made from the pan drippings, enriched with vegetables and a splash of Southern Comfort liqueur for a unique, savory-sweet depth. Ideal for weekend family dinners or holiday gatherings, this dish offers a comforting, home-style experience with minimal prep work. Serve sliced into chops with the thickened gravy poured over the top for a satisfying main course that pairs well with roasted potatoes or mashed vegetables.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a blender or food processor, combine salt, freshly ground pepper, thyme, minced garlic, and olive oil. Blend until a smooth, paste-like consistency forms.
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Scrape the herb paste into a small bowl.
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Place the pork loin on a work surface and rub the herb paste all over the surface of the meat.
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Cover the pork and refrigerate for 2 hours, or up to 8 hours, to allow the flavors to penetrate.
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Place the pork on a rack inside a roasting pan. Put the pan in the preheated oven and immediately reduce the oven temperature to 350ðF (175ðC).
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Roast for 1 hour.
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Add the chopped onion and sliced celery to the roasting pan around the pork. Continue roasting for another hour.
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During cooking, periodically remove excess fat from the pan using a basting bulb to prevent burning.
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Check for doneness: juices should run barely pink, and a meat thermometer inserted into the thickest part should read 165ðFâÂÂ170ðF (74ðCâÂÂ77ðC).
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Remove the roasting pan from the oven. Increase the oven heat to 425ðF (220ðC).
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Transfer the roast to a plate and let it rest for 30 minutes before carving.
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Sprinkle the flour over the vegetables in the roasting pan and mix well. Return the pan to the oven for 15 minutes to cook the flour.
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Transfer the roasting pan to the stovetop and place over medium heat.
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Add the broth, Southern Comfort, and any juices accumulated on the plate from the resting pork.
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Cook, stirring constantly, until the gravy thickens to your desired consistency.
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Slice the pork loin into individual chops and arrange on a serving platter.
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Strain the gravy through a sieve into a sauceboat and serve alongside the pork.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14625.0mg610%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use a meat thermometer to ensure the pork is cooked safely but remains juicy. The internal temperature should reach 165ðF-170ðF.
Letting the pork rest for 30 minutes is crucial. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
If you do not have Southern Comfort, you can substitute with apple cider, pear liqueur, or even a splash of apple juice for a non-alcoholic version, though the flavor profile will change slightly.
For a smoother gravy, strain through a fine-mesh sieve to remove vegetable pieces and any lumps.
Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it becomes too thick.
