Roasted Loin of Pork with Pan Gravy

There’s something comforting about a roast in the oven on a Sunday afternoon. For me, pork loin has become a bit of an underrated hero — it’s lean, tender when cooked right, and far friendlier on the budget than beef roasts. Plus, paired with a rich, savory gravy, it’s the kind of meal that makes everyone at the table lean in for seconds.

Roasted Loin of Pork with Pan GravyI love serving this over a bed of buttery garlic mashed potatoes, with the gravy soaking in just enough to make every bite irresistible. It’s equally at home as a weeknight centerpiece or on the table for a special occasion.

Why Pork Loin Works So Well

Pork loin is a large, lean cut that comes from the back of the pig. It’s not the same as tenderloin — that one is smaller, boneless, and cooks much faster. The loin has more surface area for seasoning and stays juicy when roasted correctly. You can buy it boneless or bone-in, with or without crackling.

For this recipe, I use a boneless loin and tie it with kitchen twine so it keeps its shape and stays moist. A good dry rub adds flavor from the start, and the high-heat-then-lower-heat method gives you that beautiful browned crust without needing to sear it in a pan first.

My Flavor-Boosting Tips

  • Spice rub first: Smoked paprika, garlic powder, oregano, crushed coriander seeds, and a good sprinkle of salt give the pork a deep, aromatic flavor.

  • Tie it up: Kitchen twine keeps the roast compact so it cooks evenly and holds onto moisture.

  • High-heat start: Begin at 220°C/475°F for 20 minutes, then drop to 190°C/375°F. This mimics the browning you’d get from a skillet without the extra step.

  • Check the temp: Pork is perfect at 63°C/145°F. Any higher, and you’ll risk dryness.

  • Rest before slicing: Give it at least 20 minutes to let the juices redistribute.

  • Sweet touch in the gravy: A spoonful of red currant jelly (or grape jelly, plum jam, or cranberry sauce) balances the savory depth of the sauce.

BEST Roasted Loin of Pork with Pan GravyMaking the Gravy

I’m a firm believer that pork loin needs a good gravy — it keeps each bite moist and flavorful. I use the pan drippings as a base, whisk in flour, and slowly add stock until it’s velvety smooth. That little bit of jelly adds a subtle sweetness that makes the flavors pop. If you’re not a gravy person, a mushroom Marsala sauce is another fantastic option.

Serving Suggestions

This roast is a natural match for creamy mashed potatoes or crispy roasties. Add a side of roasted carrots, parsnips, or Brussels sprouts for a pop of color and sweetness. On holiday tables, I’ve even served it with a tangy apple slaw for a lighter contrast.

Storage & Leftovers

Store any leftover pork in an airtight container in the fridge for up to 4 days. The flavor deepens over time, which means the leftovers make an even better midweek dinner.

To reheat, cover and warm in the oven at 165°C/325°F for 30–40 minutes, or use the microwave for quicker meals. Warm the gravy gently in a saucepan, adding a splash of water if it thickens too much.

Variations

  • Herb-crusted: Swap the paprika rub for fresh rosemary, thyme, and parsley mixed with olive oil.

  • Citrus notes: Add orange zest to the rub for a fresh twist.

  • Stuffed version: Slice the loin open and fill with sautéed spinach, garlic, and breadcrumbs before tying and roasting.

  • Glazed: Brush with honey mustard or maple syrup during the last 15 minutes for a sweet-savory finish.

EASY Roasted Loin of Pork with Pan GravyFAQ

Can I use pork tenderloin instead?
Tenderloin is a much smaller, quicker-cooking cut, so it won’t work with the same timing. It’s better to use a pork tenderloin recipe if that’s what you have.

Do I have to tie the roast?
It’s not absolutely required, but it really helps with even cooking and presentation.

Can I make the gravy ahead of time?
Yes — you can prepare the gravy with stock and seasonings ahead, then stir in the drippings when the pork is done for extra flavor.

Can I freeze leftovers?
Yes, though the texture may be slightly drier after thawing. Freeze sliced pork and gravy separately for best results.

Yield: 8

Roasted Loin of Pork with Pan Gravy

Roasted Loin of Pork with Pan Gravy

There’s nothing quite like a perfectly roasted pork loin — tender on the inside, lightly seasoned on the outside, and draped in a luscious, savory-sweet gravy.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes

Ingredients

For the Roast:

  • 2.2 lbs (1 kg) boneless pork loin, no crackling
  • 1 tsp salt
  • 1 tsp smoked paprika (or sweet paprika)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 tsp crushed coriander seeds (or 1 tsp ground coriander)

For the Gravy:

  • Pan drippings from the roast
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups (500 ml) chicken stock
  • 2 tbsp red currant jelly (or grape jelly, plum jam, cranberry sauce, or honey)
  • ½ tsp leftover spice rub (optional)

Instructions

  1. Bring the pork loin out of the fridge about an hour before roasting so it can come to room temperature. While it rests, mix together the salt, paprika, garlic powder, oregano, and coriander to make a fragrant rub. Pat the pork dry with paper towels and massage the rub all over the meat.
  2. Set your oven to 475°F (220°C). Place the seasoned pork into a roasting pan or heavy cast iron skillet and roast for 20 minutes. Lower the oven temperature to 375°F (190°C) and continue roasting for 25–30 minutes, or until a meat thermometer reads 145°F (63°C) in the thickest part.
  3. Transfer the pork to a serving platter, tent loosely with foil, and let it rest for 20 minutes so the juices settle.
  4. While the pork rests, make the gravy right in the roasting pan. Melt the butter over medium heat, then whisk in the flour. Cook for a minute to get rid of the raw flour taste. Gradually pour in the chicken stock, whisking constantly, and stir in the red currant jelly. Let it bubble and thicken to your liking. Taste and add a little leftover rub or salt if needed.
  5. Slice the rested pork loin and serve with a generous drizzle of that rich, glossy gravy.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 115Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 412mgCarbohydrates 7gFiber 1gSugar 2gProtein 8g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

A classic pork loin roast with gravy is one of those dishes that feels like home — simple enough to pull off without stress, but special enough to gather people around the table. It’s proof that with a good cut of meat, a smart seasoning blend, and a little care, you can make a roast that’s every bit as satisfying as beef, and often for half the price.

Try other Pork Loin recipes:

Soumyadip Chatterjee
Founder of dinnerfocus.com
DinnerFocus.com is your go-to destination for everything food! From quick and easy meal ideas to gourmet recipes, kitchen tips, and the latest food trends, we help you create memorable dining experiences every day. Discover the joy of cooking, one dish at a time!
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