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Roast Pork Loin

Roast Pork Loin recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 0.0
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
  • 1 tablespoon Salt
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC).
  2. 2
    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.
  3. 3
    Scrape the herb paste into a small bowl.
  4. 4
    Place the pork loin on a work surface and rub the herb paste all over the surface of the meat.
  5. 5
    Cover the pork and refrigerate for 2 hours, or up to 8 hours, to allow the flavors to penetrate.
  6. 6
    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).
  7. 7
    Roast for 1 hour.
  8. 8
    Add the chopped onion and sliced celery to the roasting pan around the pork. Continue roasting for another hour.
  9. 9
    During cooking, periodically remove excess fat from the pan using a basting bulb to prevent burning.
  10. 10
    Check for doneness: juices should run barely pink, and a meat thermometer inserted into the thickest part should read 165ðFâÂÂ170ðF (74ðCâÂÂ77ðC).
  11. 11
    Remove the roasting pan from the oven. Increase the oven heat to 425ðF (220ðC).
  12. 12
    Transfer the roast to a plate and let it rest for 30 minutes before carving.
  13. 13
    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.
  14. 14
    Transfer the roasting pan to the stovetop and place over medium heat.
  15. 15
    Add the broth, Southern Comfort, and any juices accumulated on the plate from the resting pork.
  16. 16
    Cook, stirring constantly, until the gravy thickens to your desired consistency.
  17. 17
    Slice the pork loin into individual chops and arrange on a serving platter.
  18. 18
    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.

Keywords: pork loin, roast, gravy, southern comfort, thyme, garlic, herb crust, dinner party, comfort food, roasted vegetables, family meal, oven roasted, savory
Read it online: https://www.chefs-mate.com/recipe/roast-pork-loin-3/