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Simple Pork Loin Roast with Gravy
This tender and simple Pork Loin Roast with Gravy is oven roasted and topped with a savory, rich gravy. Pairs nicely with your favorite sides for a comfy meal!
A JUICY PORK RECIPE
If you haven’t made a Pork Loin Roast dinner before, this Simple Pork Loin Roast with Gravy is a real treat. I love this cut of meat! This recipe really is easy doesn’t require any unusual ingredients you gotta search for at the grocery store. Plus, it is something the whole family enjoys. I know I’ve walked in the store and stared at a pork loin roast and wondered what to make with it, so chances are, that might be you too. I love that it combines the drippings with the gravy mix to make a super yummy gravy to pour on top. A fantastic (but simple) pork roast you are sure to put into your meal rotation!
FREQUENTLY ASKED QUESTIONS:
What’s the right cut of pork to use? So, getting the right cut of meat can seem tricky for some people when it comes to pork loin roasts because they all sound like they’re the same thing, but they’re slightly different in actuality. It can confuse me sometimes too, so I figured I should take a second to chat about what kind of roast I used here and what other kinds are out there. 1. First, there are pork loin filets. This is usually a pork loin that has been cut to resemble a pork tenderloin. 2. Then there’s pork tenderloins that are long and thin. Generally, but not always, they come in a two pack. These often get confused with pork loins (but always remember that pork loins are wider and fattier.)3. Then, we have pork sirloin roasts and pork ribeye roasts. With so many options, it can be confusing and sometimes different stores or different regions can call them each something slightly different. I used a boneless pork sirloin roast for this recipe. A pork loin roast is the whole pork loin including the center cut. The boneless pork sirloin roasts which are taken from the sirloin area of the pig will be the cheapest of all the cuts (…usually). I used the center cut version, which is a little leaner and a bit more tender. And a pork ribeye roast (which you could also use with this recipe) is going to be a more expensive cut (think ribeye steaks.) It is cut from the rib area of the loin. Very flavorful and very tender (but pricier.)But if you have one of the other cuts I discussed here, you could use those instead. If you use something else other than the center cut loin, you’ll need to adjust the cooking time accordingly. Always check the internal temperature with a meat thermometer in the thickest part to make sure it reaches 145F. Can this be made in the crock pot? I already have a crock pot version of this on my site: Crock Pot Herb Pork Loin with Gravy. What sides go well with Simple Pork Loin Roast with Gravy? I definitely think Mashed Potatoes are a staple side dish for pork loin roast. You can make Stovetop Mashed Potatoes or Crockpot Mashed Potatoes, or just grab a tub of premade mashed potatoes from the store. Additionally, I think this is really good with some egg noodles or a bed or rice. I think Fried Corn is also a great option or just grab a bag of microwavable steamable veggies and call it a day. I prefer to make my own homemade gravy, how do I do that? My goal with this particular recipe was to keep it as simple as possible. I have another pork loin recipe on site here that has a homemade gravy so I would encourage you to have a look at that one: Herb Crusted Pork Loin. Any suggestions for reheating? To reheat, I suggest putting slices of the roast in the leftover gravy in a skillet or saucepot. Cook until heated through; this way, the pork won’t dry out.Additionally, you can also wrap slices of pork in foil with a little water or stock to make a little packet. Place in the oven until warmed through. How do I store leftovers? Keep any leftovers in the fridge for up to 3 days in an airtight container and you can freeze leftovers for up to 3 months in an appropriate freezer safe container.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
center cut pork loin roast– I used a boneless pork loin roast. You can learn more about different cuts of pork that may work in the FAQ section above. This base recipe would also be good with grilled pork chops with the gravy instead of a roast.
salt, pepper, garlic powder and onion powder – this is my standard go-to seasoning blend. You can certainly season this pork roast however you like. Mrs. Dash herb seasoning blend works great or a cajun or Greek seasoning blend – whatever you prefer. This is meant to be a simple pork loin recipe so I tried to keep to seasonings most people have on hand.
pork gravy mix – see my recipe for Herb Crusted Pork Roast if you want to do a homemade gravy.
water
cornstarch – we’re just going to use this to thicken it up a bit more. You don’t have to do this step but I like a pretty thick gravy and this really helps to give it that thickness I like with pork loin.
HOW TO MAKE SIMPLE PORK LOIN ROAST WITH GRAVY:
Preheat the oven to 450°F. Spray a 9×13-inch baking dish with cooking spray. Add the pork roast to the baking dish and pat it down all over with paper towels. Brush the entire outside with the olive oil.
In a small bowl, stir together the salt, pepper, garlic powder, and onion powder. Sprinkle the seasoning mix all over the roast, patting it in.
Make sure the roast is fat side up before cooking. Bake for 5 minutes, then turn down the oven to 350°F. Continue to cook until an internal temperature reaches 145°F, 25-35 minutes. Cook time will vary depending on the thickness of the roast. Tent the roast with foil and allow it to sit for 15 minutes. In a medium sauce pot, stir together the pork gravy mix and 1 cup water until there are no lumps. Add the drippings for the baking dish into the pot. In a small bowl, whisk together the water and cornstarch. Put the pot on the stove over medium heat and bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly. Allow to simmer for 2 minutes.
Slice and serve the pork with the gravy.
CRAVING MORE RECIPES?
Herb Crusted Pork Roast
Crock Pot Pork Loin
Crock Pot Herb Pork Loin with Gravy
Baked Pork Tenderloin
Slow Cooker Pork Tenderloin
Air Fryer Pork Tenderloin
Quick Skillet Pork Chops
Pork Bites with Gravy
Honey Garlic Pork Chops
Print
Simple Pork Loin Roast with Gravy
A tender cut of pork with a simple herb seasoning and a simple gravy.
Course Dinner, Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutes
Servings 6
Calories 337kcal
Author Brandie Skibinski
Ingredients3 pounds boneless center cut pork loin roast (see notes below)1 Tablespoon oil (olive oil, vegetable oil, avocado oil)2 teaspoons kosher salt½ teaspoon black pepper½ teaspoon garlic powder½ teaspoon onion powderFor the gravy:1 packet pork gravy mix1 cup + 3 Tablespoons water (divided use)3 Tablespoons cornstarch
InstructionsPreheat the oven to 450°F (yes, that's the correct temperature). Spray a 9×13-inch baking dish with cooking spray. Add the 3 pounds boneless center cut pork loin roast to the baking dish and pat it down all over with paper towels. Brush the entire outside with 1 Tablespoon oil. In a small bowl, stir together 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Sprinkle the seasoning mix all over the roast, patting it in. Make sure the roast is fat side up before cooking. Bake for 5 minutes, then turn down the oven to 350°F. Continue to cook until an internal temperature reaches 145°F, 25-35 minutes. Cook time will vary depending on the thickness of the roast. Tent the roast with foil and allow it to sit for 15 minutes.In a medium sauce pot, stir together 1 packet pork gravy mix and 1 cup water until there are no lumps. Add the drippings from the baking dish into the pot. Set aside.In a small bowl, whisk together 3 Tablespoons water and 3 Tablespoons cornstarch to make a slurry. Put the pot with the gravy mix and drippings on the stove over medium heat and bring to a simmer. Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly. Allow to simmer (while whisking) for about 2 minutes or until thickened. Slice and serve the pork with the gravy.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
It’s okay if it is not exactly 3 pounds – just somewhere within that range.
NutritionCalories: 337kcal | Carbohydrates: 4g | Protein: 51g | Fat: 12g | Sodium: 890mg | Fiber: 0.1g | Sugar: 0.03g
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