Roast Pork Loin

A closeup of three slices of pork with a golden sauce over the top.

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Tender, juicy and surprisingly easy to make, this roast is served with a rich, silky pan sauce making it great for holidays, special occasions or Sunday supper. Leftovers make a pretty amazing sandwich too!

Prep Time30

Cook Time1

Resting1

Total Time2 30

Course: Main Course

Cuisine: American

Keyword: dinner, pork, roast

Servings:

Calories: 427kcal

Author: Tricia

Ingredients

For the roast:

2 teaspoons fresh thyme minced or 1 teaspoon dried
1 tablespoon finely minced rosemary leaves or 2 teaspoons dried
2 teaspoons kosher salt
2 teaspoons coarsely ground black peppercorns
¼ teaspoon red pepper flakes
3 pound boneless pork loin roast (not tenderloin)
2 tablespoons vegetable oil

For the sauce:

2 tablespoons unsalted butter
1 small shallot minced
1 clove garlic minced
1 teaspoon all-purpose flour
½ cup white wine (4oz)
1 ¼ cups low sodium chicken broth (10oz)
⅓ cup creme fraiche or heavy cream
2 sprigs fresh thyme
1 sprig rosemary
fresh cracked black pepper

Instructions

Prepare the roast:

Combine the thyme, rosemary, salt, black pepper and red pepper flakes in a small bowl. Set aside.
Pat the roast dry with paper towels. Sprinkle the pork with the thyme mixture and wrap in plastic wrap. Refrigerate at least 1 hour or up to 24 hours.

Roast the pork:

Preheat oven to 300℉. Heat vegetable oil a large ovenproof skillet over medium-high heat just until smoking. Unwrap the pork roast and place in the skillet. Cook until browned on all sides, about 7 to 8 minutes.
Turn the roast fat side up in the skillet and transfer to the oven. Roast until the pork registers 130℉, about 35 to 45 minutes. Transfer the pork to a cutting board and tent with aluminum foil. Allow the roast to rest while preparing the sauce.

To prepare the sauce:

Pour the drippings through a fine mesh strainer to remove most of the charred herbs. Return the drippings to the skillet and warm over medium-high heat. Add the butter and shallots. Cook, stirring frequently until the shallot is softened, about 3 minutes. Add the garlic and sauté another minute or until fragrant. Add the flour and cook, stirring constantly for 1 minute. Add the wine and deglaze the pan by scraping up any browned bits. Continue cooking until most of the wine has evaporated. Add the chicken broth, crème fraîche, thyme and rosemary sprigs.
Cook until the sauce has reduced a little and is thick enough to coat the back of a spoon, about 10 minutes. Discard the rosemary and thyme sprigs. Check the seasoning and add salt (if needed) and fresh cracked black pepper. Pour any accumulated juices from the roast into the sauce. Stir to combine. Remove from the heat and keep warm.
Slice the pork and serve with sauce.

Notes

Refrigerate leftovers in an airtight container for up to 4 days.
Rewarm individual servings gently in the microwave until heated through.
Fresh herbs yield the best results.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition