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Roasted Rosemary Pork Loin & Gravy is sure to impress! This easy to make dish is juicy, tender, and crusted with fresh rosemary and garlic mixed with other herbs and spices, and topped with a luscious gravy, creating a perfect main course just begging to be served with potatoes or green beans.
I was looking for a simply done weeknight meal, since I’ve been working a lot more and taking more time off from cooking. After many attempts of cooking pork loin, I was at a loss. I thought I would never achieve a perfectly juicy loin that was flavorful and not tough to chew. However, my luck came back as this dish was a huge success! I decided to tie the loin the correct way (since I’ve been doing it wrong my whole life), and the outcome was blissful. It just melted in your mouth with the gravy. Letting the pork rest is a key step. It allows the juices to lock in so it won’t dry out when you serve it. Without letting it rest, it’ll result in a tough pork loin.
Let’s talk about the crust, shall we? Fresh rosemary was a better option than dried; it’s cheaper than dried as well. Mixed in are some fennel seeds, garlic, onion powder, and olive oil. With the addition of the Dijon mustard rubbed onto the pork and pressing this delectable crust onto the pork—must I go on? It’s a meat dish that’s meant to impress. Serve this for your next holiday meal or just as a weekend dinner. I served this with some mashed potatoes and roasted green beans. It’s the perfect match!
How to make Roasted Rosemary Pork Loin & Gravy
It’s super easy to make this. The hardest part will most likely be tying the roast. It’s recommended you do so since it’ll help keep a round shape and cook evenly. Here’s a video demonstrating how to tie a pork loin.
- Pork Loin: Do not buy pork butt or TENDERLOIN! It’s not the same. A pork loin will look much bigger (possibly wider at times) and will have a fat cap on one side. Pork tenderloins are generally longer and not as wide. Pork butt is a type of cut used for shredded pork, since it falls apart when cooked.
- Dry White Wine: This is used towards flavoring the drippings needed for the gravy. If you don’t want to use wine, chicken broth is a good substitute.
- Dijon Mustard: Mustard and pork are just a match made in heaven. Rubbing this onto the pork is just amazing and tastes great.
- Extra Virgin Olive Oil, Garlic, Fresh Rosemary, Fennel Seeds, Salt, Pepper, Onion Powder, Shallots: This is the mixture you will need for the rosemary crust on the pork.
- Butter, Flour, Chicken Stock: The base for the gravy. Using the drippings from the roasting pan and adding it to the gravy gives it a major boost in flavors.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
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Pork Loin vs Tenderloin: There are differences between the two. If you try to use pork tenderloin in a pork loin recipe, odds are it’ll be dry. These cuts are both lean, however since their shapes and sizes are different, it’s very likely that you will overcook the tenderloin (if using it in place of the pork loin), and ingredients cooking with a pork loin (if using it in place of the tenderloin) will burn before the loin even reaches temperature. It’s important to get the right cut of meat if the recipe states as such.
- The pork loin is cut from the back of the animal, so it’s wider and flatter. It can be boneless or bone-in, and also has a fat cap.
- Pork tenderloin is long, narrow, and always boneless.
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Roasted Rosemary Pork Loin & Gravy
Ingredients
- 2-2.5 lb pork loin, fat left on
- 3/4 cup dry white wine
- 1 tbsp + 1 tsp Dijon mustard
- 1 1/2 tbsp evoo
- 3 garlic cloves, minced
- 1 medium shallot, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 1 tbsp fennel seeds
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/4 cup flour
- 3/4 cup chicken stock
- Liquid from pork loin pan
Instructions
- Preheat oven to 475F.
- Pour the wine into a roasting pan big enough for the pork loin. Pat pork dry with paper towels. Tie kitchen twine around the pork (this will help it stand up and appear rounder). Place it into the roasting pan, then rub the Dijon mustard on the sides and top of the loin.
- In a small bowl, combine the olive oil, garlic, shallot, rosemary, fennel, salt, onion powder, and black pepper. Sprinkle the seasoning over the top and sides of the pork loin, rubbing/pressing it into the Dijon mustard so it sticks.
- Roast in the oven for 30 minutes. Lower the temperature of the oven to 425F and roast for an additional 30 minutes. If the topping is getting too dark, tent some foil over the loin loosely. The temperature of pork should be 145F.
- Remove from the oven and let it rest for 15-20 minutes; untie or cut the kitchen twine from the loin. Drain the liquid into a bowl to make the gravy.
- In a saucepot, melt the butter over medium heat.
- Sprinkle in the flour and whisk continuously for 1 minute. Slowly whisk in the liquid from the pork loin pan.
- Pour the chicken broth and let it simmer, whisking occasionally, until the gravy thickens. Pour more chicken broth if it is not the right consistency you would like.
- Serve the pork loin slices with a little gravy poured over the top.
Notes
Storage: Keep in an airtight container in the fridge for up to 4 days.
Pork Loin vs Tenderloin: There are differences between the two. If you try to use pork tenderloin in a pork loin recipe, odds are it’ll be dry. These cuts are both lean, however since their shapes and sizes are different, it’s very likely that you will overcook the tenderloin (if using it in place of the pork loin), and ingredients cooking with a pork loin (if using it in place of the tenderloin) will burn before the loin even reaches temperature. It’s important to get the right cut of meat if the recipe states as such.
- The pork loin is cut from the back of the animal, so it’s wider and flatter. It can be boneless or bone-in and also has a fat cap.
- Pork tenderloin is long, narrow, and always boneless.
Nutrition Facts
Calories
534.32Fat (grams)
22.46 gSat. Fat (grams)
7.77 gCarbs (grams)
12.05 gFiber (grams)
1.44 gSugar (grams)
1.76 gProtein (grams)
60.03 gSodium (milligrams)
876.9 mgCholesterol (grams)
177.51 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
