Oven Roasted Pork Loin with Gravy

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!

Course Main Course

Cuisine Czech

Keyword Pork Recipes

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 343kcal

Author Petra Kupská

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.

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