A flavorful and tender pork loin roast, seasoned with aromatic herbs and served with a rich onion gravy.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and helps achieve the desired texture.
Trim any excess fat from the pork loin.
Trimming the fat allows the seasoning to penetrate better into the meat.
In a small bowl, mix together the rosemary, thyme, garlic, salt, pepper, and olive oil to form a paste.
Mixing the herbs and oil thoroughly ensures an even coating on the pork.
Rub the herb mixture all over the pork loin, ensuring it's evenly coated.
Massaging the seasoning into the meat enhances the flavor.
Heat a skillet over medium-high heat and sear the pork loin on all sides until browned.
Searing locks in the juices and adds a delicious crust to the meat.
Place the sliced onions in the bottom of a roasting pan and lay the seared pork loin on top.
The onions will caramelize and add sweetness to the dish.
Cover the roasting pan with foil and bake in the preheated oven for about 1 hour, or until the internal temperature of the pork reaches 160°F (71°C).
Using a meat thermometer ensures the pork is cooked to the perfect doneness.
To make the onion gravy, remove the pork from the roasting pan and set aside to rest.
Resting the meat allows the juices to redistribute, making it more tender.
Pour the pan drippings and onions into a small saucepan and bring to a gentle boil.
Deglazing the pan with the drippings adds depth to the gravy.
In a separate bowl, mix the flour with cold water until smooth, then whisk into the saucepan.
Mixing the flour with cold water prevents lumps in the gravy.
Cook the gravy, whisking constantly, until thickened.
Whisking continuously ensures a smooth and creamy gravy.
Slice the pork loin and serve with the onion gravy on the side.
Serving the gravy on the side allows guests to add as much as they like.
Continue in our app for the best experience
