My roasted pork loin with gravy recipe pairs a juicy pork roast with a brown gravy infused with the sweetness of brown sugar and apples.
Gather the family around the dinner table for this comforting meal. A tender pork loin is roasted to perfection with onions and apple chunks, then the drippings are transformed into an outrageously flavorful gravy, perfect for slathering over sliced pork and fluffy mashed potatoes!
Ingredients & Substitutions
- Boneless pork loin roast - You can substitute pork tenderloin or pork chops, but you will want to greatly reduce the cooking time.
- Apple cider vinegar
- Olive oil
- Brown sugar
- Garlic powder
- Dried thyme - You can substitute fresh thyme or your favorite herb.
- Kosher salt
- Black pepper
- Yellow onion
- Granny Smith apples
- Chicken broth - Chicken stock or vegetable broth is also fine to use.
- Butter
- All-purpose flour
How to make it
To make pork loin with gravy, begin by mixing together the apple cider vinegar, olive oil, brown sugar, garlic powder, thyme, salt, and black pepper in a small mixing bowl. Then score the fat cap on the pork with a sharp knife, and then brush the mixture evenly over the pork roast.
Spread the chopped onions and apples across the bottom of a roasting pan, then pour in chicken broth. Place the pork loin over the mixture (with the fat cap up) and set it in a 400-degree oven. Bake for 1 hour, or until the pork reaches 145 degrees.
Remove the pork from the oven, and let it rest while preparing the gravy.
Pour the drippings into a saucepan, along with the roasted onions and apples and any browned bits from the bottom of the pan. Then lightly mash the mixture together. Set the saucepan over medium-low heat. Melt in the butter and then sprinkle in the flour and brown sugar, while whisking. Slowly add chicken broth, while still whisking.
Bring the gravy to a simmer, then add salt and black pepper to taste. Slice the pork and serve with the gravy.
Storing and Reheating Leftovers
Leftover pork loin and gravy should be kept in an airtight container in your refrigerator for up to one week. This hearty dinner is best enjoyed fresh, but the pork can be rewarmed slowly by simmering in a covered skillet with the gravy over medium-low heat. You may need to add a couple of dribbles of water if the gravy thickens too much while reheating.
Roasted Pork Loin with Gravy
Equipment
- Roasting Pan
Ingredients
- 3-4 pound boneless pork loin roast
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 yellow onion large chop
- 2 Granny Smith apples cored and cut into chunks
- ½ cup chicken broth
Gravy
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 teaspoons brown sugar
- 1½ cups chicken broth
- Salt & black pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Score the pork fat with a sharp knife, making an X pattern.
- In a small bowl, combine the vinegar, olive oil, brown sugar, garlic powder, thyme, salt, and black pepper. Whisk to combine, then coat the entire pork loin with the mixture.
- Place chopped onions and apples on the bottom of a roasting pan, pour in ½ cup chicken broth, and place the pork loin on top of the mixture with the fat cap facing up.
- Roast the pork loin in the preheated oven for 1 hour, or until the internal temperature reaches 145 degrees. Then remove the pork from the oven and let it rest on a cutting board.
Gravy
- Pour the pork drippings, apple chunks, and onion into a saucepan and mash the mixture together. Set over medium-low heat, then add butter, brown sugar, and whisk in flour. Continue cooking for two minutes, while whisking.
- Slowly add chicken broth, while whisking, to ensure it fully incorporates. Then bring the gravy to a simmer. Once thickened, add salt and black pepper to taste.
- Remove the gravy from the heat, and serve it over pork loin slices.
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