Description
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can’t cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Ingredients
- 2 tablespoons butter
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dry mustard powder
- 2 cloves garlic, minced
- 1 (3 pound) boneless pork loin roast
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1 large onion, diced
- salt and ground black pepper to taste
- 3 tablespoons flour
- ½ cup pork stock
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat
- and stir in the black pepper
- cayenne pepper
- thyme
- oregano
- dry mustard powder
- and garlic. Cook and stir until the garlic is fragrant
- about 1 minute. Remove from heat.
- With a sharp knife
- make several small slits in the pork roast. Place the roast into a roasting pan
- and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery
- carrots
- and onion
- and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast 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 2 hours. About 15 minutes before the end of cooking
- turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven
- and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting
- place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour
- and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock
- a little at a time
- until the gravy is thickened. Strain the gravy
- and serve with the roast.
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
Servings: 6