Roasted Loin of Pork with Pan Gravy

Ingredients

• pork loin roast (1 (3 pound))
• butter (2 tablespoons)
• garlic (2 cloves)
• dried oregano (1 teaspoon)
• cayenne pepper (0.5 teaspoon)
• dried thyme (0.5 teaspoon)
• dry mustard powder (0.5 teaspoon)
• ground black pepper (0.5 teaspoon)
• onion (1 )
• carrots (2 )
• celery (1 stalk)
• salt (0 )
• black pepper (0 )
• flour (3 tablespoons)
• pork stock (0.5 cup)

Instructions

1. Gather all ingredients.
2. Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in the top of the pork roast; place into a roasting pan.
3. Melt butter in a skillet over medium heat. Add garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook and stir until fragrant, about 1 minute. Remove from heat.
4. Spread spice mixture all over the pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.
5. Roast in the preheated oven for 1 hour 45 minutes. Increase heat to 425 degrees F (220 degrees C) and continue cooking until pork is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 15 minutes.
6. Remove from oven and let stand for 10 minutes. Recheck the temperature; it should be at least 160 degrees F (75 degrees C) before slicing.
7. While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened.
8. Strain and serve with pork.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 261
• fat: 16 g
• sats: 6 g
• carbs: 4 g
• fibre: 1 g
• protein: 23 g
• salt: 0 g