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    Home » Recipes » Main Courses

    Oven Roasted Pork Loin with Gravy

    Published: Nov 1, 2022 · Modified: Feb 26, 2023 by Petra Kupská

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    An easy recipe for old fashioned pork loin roasted in the oven and served with a delicious onion gravy. It’s a fantastic dish from the Czech cuisine!

    Slices of pork loin roast served with mashed potatoes and coleslaw.
    Table of Contents hide
    ➜ About this pork recipe
    ➜ Ingredients
    ➜ How to cook a slow pork loin roast in the oven
    ➜ Serving
    ➜ How to reheat pork loin roast
    ➜ Useful tips
    Oven Roasted Pork Loin with Gravy

    ➜ About this pork recipe

    Skinless and boneless pork loin is known for having a lot of lean meat, so it is perfect for slow roasting at a low temperature to keep the roast from drying out. 

    In the recipe, I explain how to roast a pork loin quickly and easily on a bed of sautéed onions and garlic. From these vegetables and drippings, you will later make gravy with a rich, deep flavor that goes on top of the roast when served.

    The recipe comes from the Czech Republic, known for its delicious pork dishes. The Czech name for this recipe is "veprova pecene z karé" where karé is the Czech cut of meat that corresponds to the English pork loin.

    MY TIP: Learn how to make the famous Czech pork roast known as knedlo vepro zelo!

    ➜ Ingredients

    Ingredients for pork loin roast, including captions.

    To make pork loin with homemade gravy, you will need:

    • Pork loin roast; boneless. I always choose a roast that still has some of the fatty tissue attached to it. This will protect the roast even better from drying out. Score the fat layer with several cross-cuts.
    • Salt and black pepper; to taste. Simple seasoning for a great result!
    • Sunflower or rapeseed oil; an even better choice is lard, which is, however, not widely available
    • For the gravy: yellow onions, cloves of garlic, water

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ How to cook a slow pork loin roast in the oven

    STEP 1: Peel and roughly chop the onion and garlic. Thoroughly salt and pepper the pork roast on all sides. To ensure the pork holds its shape well during roasting, tie it with kitchen twine.

    Pork loin roast seasoned with salt and pepper, tied with kitchen string, ready to get browned.

    STEP 2: In an oven-safe baking dish, heat the oil to a higher temperature. In well-heated fat, brown the roast on all sides. Set the seared meat aside on a plate.

    Seared pork loin roast, tied with kitchen twine, in a roasting dish.

    STEP 3: Reduce the heat to medium. Put the chopped onion and garlic in a roasting pan with the browned bits and sauté for about five minutes, stirring constantly. Add a little more fat or a tablespoon or two of water if needed.

    Onions and garlic fried in a baking dish, with a wooden spoon.

    STEP 4: Preheat the oven to 300°F/150°C, lower and upper heat. Place the roast over a bed of sautéed onions and garlic and add half a cup of water. Roast uncovered in the preheated oven for an hour.

    Seared pork loin set over sauteed onions and garlic, ready to be roasted in the oven.

    STEP 5: When you're done, remove the pork roast from the pan and wrap it in a sheet of foil to rest.

    Roasted pork loin, packed in foil.

    STEP 6: In the meantime, prepare a flavorful gravy with onion, garlic, and drippings.

    Carefully transfer the contents of the baking dish to a mixing bowl and briefly mix using an immersion blender. If the mixture is too thick, add a few tablespoons of water.

    Place a sieve over a saucepan and pour the blended mixture into the sieve. Using a spoon, push it through the sieve to get a smooth gravy in the pan without a large amount of residual onions. Heat the gravy, taste it, and add salt or pepper if necessary.

    Making sauce for pork loin roast.

    STEP 7: Remove pork from the foil. If any juice is left in the aluminum foil, pour it into the gravy. Using a sharp knife, cut the roast into thin slices, about ⅓ inch (0.8 cm) thick.

    ➜ Serving

    Put a suitable side dish on the plate. Our family likes buttered mashed potatoes garnished with fresh herbs the best. Arrange three to four slices of roast alongside and top with the gravy.

    It's also a good idea to incorporate veggies, perhaps in the form of marinated coleslaw.

    Slices of pork loin roast served with mashed potatoes and coleslaw.

    ➜ How to reheat pork loin roast

    If you have leftover pork roast, reheat the slices in a pan with gravy or a little water. Cover the pan with a lid and turn the heat to medium.

    If you heated the roast to a high temperature, it could lose its juiciness and dry out.

    ➜ Useful tips

    • To prepare the pork roast, I used a heavy-bottomed cast iron roasting pan, which heats well, holds heat perfectly, and can also be baked in the oven. A Dutch oven, if you have one, is also a great option.
    • If you want the gravy has a bolder flavor, use chicken broth to baste instead of water.
    • The gravy is not thickened with flour, so it is also suitable for those on a gluten-free diet.

    More pork recipes:

    • Slow roasted pork belly
    • Oven roasted pork belly bites
    • Pork goulash
    • Easy pork chops with gravy
    • Czech pork knuckle (koleno)
    • Pork liver with gravy

    Get more ideas in this category with pork recipes.

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Slices of pork loin roast served with mashed potatoes and coleslaw.

    Oven Roasted Pork Loin with Gravy

    An easy recipe for old fashioned pork loin roasted in the oven and served with a delicious onion gravy. It’s a fantastic dish from the Czech cuisine!
    4 from 1 vote
    Print Pin
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 343kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: Pork Recipes

    Ingredients

    • 2 pounds pork loin roast
    • 2 teaspoons salt
    • ½ teaspoon black pepper ground
    • 2 onions
    • 2 cloves garlic
    • 2 Tablespoons sunflower oil or Canola (rapeseed oil)
    • ½ cup water

    Instructions

    • Peel and roughly chop the onion and garlic.
    • Thoroughly salt and pepper the pork roast on all sides. To ensure the pork holds its shape well during roasting, tie it with kitchen twine.
    • In an oven-safe baking dish, heat the oil to a higher temperature. In well-heated fat, brown the roast on all sides. Set the seared meat aside on a plate.
    • Reduce the heat to medium. Put the chopped onion and garlic in a roasting pan with the browned bits and sauté for about five minutes, stirring constantly. Add a little more fat or a tablespoon or two of water if needed.
    • Preheat the oven to 300°F/150°C, lower and upper heat. Place the roast over a bed of sautéed onions and garlic and add half a cup of water. Roast uncovered in the preheated oven for an hour.
    • When the roast done, remove it from the pan and wrap it in a sheet of foil to rest.
    • In the meantime, prepare a flavorful gravy with onion, garlic, and drippings. Carefully transfer the contents of the baking dish to a mixing bowl and briefly mix using an immersion blender. If the mixture is too thick, add a few tablespoons of water. Place a sieve over a saucepan and pour the blended mixture into the sieve. Using a spoon, push it through the sieve to get a smooth gravy in the pan without a large amount of residual onions. Heat the gravy, taste it, and add salt or pepper if necessary.
    • Remove pork from the foil. If any juice is left in the aluminum foil, pour it into the gravy. Using a sharp knife, cut the roast into thin slices, about ⅓ inch (0.8 cm) thick.

    Notes

    • Makes 4 portions.
    • SERVING: Put a suitable side dish on the plate. Our family likes buttered mashed potatoes garnished with fresh herbs the best. Arrange three to four slices of roast alongside and top with the gravy.
    • If you want the gravy has a bolder flavor, use chicken broth to baste instead of water.
    • To prepare the pork roast, I used a heavy-bottomed cast iron roasting pan, which heats well, holds heat perfectly, and can also be baked in the oven. A Dutch oven, if you have one, is also a great option.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 343kcal | Carbohydrates: 6g | Protein: 53g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 1280mg | Potassium: 995mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Comments

    1. Amanda

      February 13, 2023 at 1:16 pm

      4 stars
      Not really a Czech dish but could tell before cooking due to ingredients. It was basically just comfort food (definitely use chicken stock) . Might make again for guests who have a bland palate.

      Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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