Chops & Roasts

Pork Loin Roast With Gravy

Name: Pork Loin Roast With Gravy
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 (1.5-2 pound) pork loin roast; 6 slices of thick-cut bacon; 1 large onion, chopped; 3 cloves of garlic, minced; 1 cup of chicken broth; 2 tablespoons of all-purpose flour; 2 tablespoons of butter; 1 teaspoon of dried thyme; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 2 tablespoons of chopped fresh parsley

By Amara Hartwell · June 19, 2026 · Chops & Roasts

Prep30 min

Cook60 min

Total120 min

Serves6

I still remember the first time I made a pork loin roast with gravy for my family. The aroma that filled the house was incredible, and the flavors were so rich and comforting. It's a dish that's perfect for special occasions or a cozy night in with loved ones.

As a home cook, I've learned that the key to a great pork loin roast is to cook it low and slow, allowing the meat to become tender and juicy. And of course, no pork loin roast is complete without a delicious gravy to serve alongside it.

In this recipe, I'll show you how to make a mouth-watering pork loin roast with gravy that's sure to become a favorite in your household. From the initial prep work to the final presentation, I'll guide you through every step of the way.

So, let's get started and make a pork loin roast with gravy that will impress your family and friends. With a few simple ingredients and some basic cooking techniques, you'll be enjoying a delicious and satisfying meal in no time.

Whether you're a seasoned home cook or just starting out, this recipe is perfect for anyone looking to create a comforting and flavorful dish. So, go ahead and give it a try, and I'm sure you'll be delighted with the results.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal prep work.
The pork loin roast is tender and juicy, with a delicious flavor.
The gravy is rich and savory, and adds a great depth of flavor to the dish.
This recipe is perfect for special occasions or a cozy night in with loved ones.
It's a comforting and satisfying meal that's sure to become a favorite.
The recipe is versatile and can be made with a variety of ingredients and seasonings.

Why This Recipe Works

The reason this pork loin roast with gravy recipe works so well is because of the combination of low and slow cooking, along with the use of a flavorful gravy. By cooking the pork loin at a low temperature for an extended period of time, we're able to break down the connective tissues and make the meat tender and juicy.

The gravy is also a crucial component of this dish, as it adds a rich and savory flavor to the pork loin. By using the pan drippings and some additional ingredients, we're able to create a delicious and velvety gravy that complements the pork perfectly.

Another important aspect of this recipe is the use of a meat thermometer to ensure that the pork loin is cooked to a safe internal temperature. This is crucial for food safety, as well as to prevent the meat from becoming overcooked and dry.

Overall, the combination of low and slow cooking, flavorful gravy, and proper temperature control makes this pork loin roast with gravy recipe a winner. So, let's take a closer look at the ingredients and equipment we'll need to make this dish.

Ingredients You’ll Need

To make this delicious pork loin roast with gravy, we'll need a few simple ingredients. The key players in this recipe are the pork loin, bacon, onions, garlic, and chicken broth. We'll also need some flour, butter, and seasonings to add flavor and texture to the dish.

When shopping for the ingredients, be sure to choose a high-quality pork loin that's fresh and has a good balance of fat and lean meat. You'll also want to select some thick-cut bacon that's smoked or cured to add a rich and savory flavor to the dish.

1 (1.5-2 pound) pork loin roastLook for a pork loin roast that's fresh and has a good balance of fat and lean meat. You can also use a boneless pork loin if you prefer.
6 slices of thick-cut baconThick-cut bacon is essential for this recipe, as it provides a rich and savory flavor. You can use smoked or cured bacon for added depth of flavor.
1 large onion, choppedUse a sweet onion such as Vidalia or Maui for the best flavor. You can also use a yellow or white onion if you prefer.
3 cloves of garlic, mincedFresh garlic is essential for this recipe, as it adds a rich and savory flavor. You can use more or less garlic depending on your personal preference.
1 cup of chicken brothUse a low-sodium chicken broth to avoid adding too much salt to the dish. You can also use beef broth or a combination of the two for added flavor.
2 tablespoons of all-purpose flourAll-purpose flour is used to thicken the gravy and add texture to the dish. You can also use cornstarch or tapioca flour if you prefer.
2 tablespoons of butterUnsalted butter is best for this recipe, as it allows you to control the amount of salt in the dish. You can also use salted butter if you prefer.
1 teaspoon of dried thymeFresh or dried thyme can be used for this recipe, depending on your personal preference. Thyme adds a savory and slightly minty flavor to the dish.
1/2 teaspoon of saltUse a high-quality salt such as kosher or sea salt for the best flavor. You can adjust the amount of salt to taste.
1/4 teaspoon of black pepperFreshly ground black pepper is best for this recipe, as it adds a sharp and peppery flavor. You can adjust the amount of pepper to taste.
2 tablespoons of chopped fresh parsleyFresh parsley is used as a garnish for this recipe, adding a bright and fresh flavor to the dish. You can also use other herbs such as thyme or rosemary if you prefer.

Ingredients for Pork Loin Roast With Gravy

Equipment You’ll Need

Large oven-safe skillet or Dutch ovenMeat thermometerInstant-read thermometerWhiskSpatulaTongs or meat forksGravy separator or fat separator

How to Make Pork Loin Roast With Gravy

1
Preheat your oven to 325°F (160°C).
2
Season the pork loin roast with salt, pepper, and thyme, making sure to coat it evenly on all sides.
3
Heat the bacon in a large oven-safe skillet or Dutch oven over medium heat, cooking until it's crispy and golden brown. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
4
Add the chopped onion to the skillet and cook until it's softened and translucent, stirring occasionally. This should take about 5-7 minutes.
5
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
6
Add the pork loin roast to the skillet, searing it on all sides until it's browned. This should take about 2-3 minutes per side.
7
Transfer the skillet to the preheated oven and roast the pork loin for about 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
8
Remove the skillet from the oven and let the pork loin rest for 10-15 minutes before slicing it thinly against the grain.
9
While the pork loin is resting, prepare the gravy by whisking together the flour and butter in a small bowl until it forms a smooth paste. Gradually add the chicken broth to the bowl, whisking constantly to prevent lumps.
10
Bring the gravy to a simmer over medium heat, cooking until it's thickened and reduced slightly. This should take about 5-7 minutes.
11
Strain the gravy through a fine-mesh sieve or gravy separator to remove any excess fat or solids.
12
Serve the sliced pork loin with the warm gravy spooned over the top, garnished with chopped fresh parsley and crispy bacon.

Expert Tips

Make sure to let the pork loin rest for at least 10-15 minutes before slicing it, as this allows the juices to redistribute and the meat to stay tender.
Use a meat thermometer to ensure that the pork loin is cooked to a safe internal temperature.
Don't overcrowd the skillet when cooking the bacon and pork loin, as this can cause the meat to steam instead of sear.
Use a high-quality chicken broth for the best flavor, and adjust the amount of salt and pepper to taste.
Let the gravy simmer for at least 5-7 minutes to allow it to thicken and reduce slightly.
Garnish with fresh herbs and crispy bacon for a beautiful and delicious presentation.
Consider serving the pork loin with roasted vegetables or mashed potatoes for a hearty and satisfying meal.
Leftover pork loin can be refrigerated for up to 3 days or frozen for up to 2 months.

Common Mistakes to Avoid

Not letting the pork loin rest for long enough, resulting in a tough and dry texture.
Overcrowding the skillet, causing the meat to steam instead of sear.
Not using a meat thermometer, resulting in undercooked or overcooked meat.
Not whisking the gravy constantly, resulting in lumps and an uneven texture.
Not straining the gravy, resulting in a gravy that's too thick and oily.
Not seasoning the pork loin evenly, resulting in a lack of flavor and texture.

Variations and Substitutions

Use a boneless pork loin for a more tender and leaner cut of meat.
Add some diced carrots and celery to the skillet with the onion and garlic for added flavor and nutrition.
Use a combination of chicken and beef broth for a richer and more complex flavor.
Add some dried or fresh herbs such as thyme, rosemary, or sage to the pork loin for added flavor and aroma.
Serve the pork loin with a side of roasted potatoes or braised greens for a hearty and satisfying meal.
Use a gluten-free flour such as cornstarch or tapioca flour for a gluten-free gravy.
Add some grated cheese such as cheddar or parmesan to the gravy for an extra burst of flavor.

What to Serve With Pork Loin Roast With Gravy

This pork loin roast with gravy is perfect for serving with a variety of sides, such as roasted vegetables, mashed potatoes, or braised greens. You can also serve it with a side of warm bread or crusty rolls for a hearty and satisfying meal.

Consider pairing the pork loin with a dry and crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and flavorful combination. Alternatively, you can pair it with a rich and full-bodied red wine, such as Cabernet Sauvignon or Merlot, for a bold and indulgent treat.

Roasted vegetables such as Brussels sprouts or carrotsMashed potatoes or sweet potatoesBraised greens such as kale or collard greensWarm bread or crusty rollsDry and crisp white wine such as Sauvignon Blanc or Pinot GrigioRich and full-bodied red wine such as Cabernet Sauvignon or Merlot

Make-Ahead, Storage, Freezing and Reheating

Leftover pork loin can be refrigerated for up to 3 days or frozen for up to 2 months. To refrigerate, wrap the pork loin tightly in plastic wrap or aluminum foil and store it in the refrigerator at a temperature of 40°F (4°C) or below.

To freeze, wrap the pork loin tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Store it in the freezer at a temperature of 0°F (-18°C) or below.

When reheating the pork loin, make sure to heat it to an internal temperature of 165°F (74°C) to ensure food safety. You can reheat it in the oven, on the stovetop, or in the microwave, depending on your personal preference.

It's also a good idea to reheat the gravy separately, as it can thicken and reduce slightly when refrigerated or frozen. Simply whisk the gravy over low heat until it's smooth and warm, and serve it alongside the reheated pork loin.

Frequently Asked Questions

What is the best way to cook a pork loin roast?

The best way to cook a pork loin roast is to cook it low and slow, using a combination of searing and roasting to achieve a tender and juicy texture. This can be done in the oven or on the stovetop, depending on your personal preference.

How do I know when the pork loin is cooked to a safe internal temperature?

Use a meat thermometer to ensure that the pork loin is cooked to a safe internal temperature of 145°F (63°C). You can insert the thermometer into the thickest part of the meat, avoiding any fat or bone.

Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time and refrigerate or freeze it until you're ready to serve. Simply whisk the gravy over low heat until it's smooth and warm, and serve it alongside the reheated pork loin.

What is the best way to store leftover pork loin?

Can I use a boneless pork loin for this recipe?

Yes, you can use a boneless pork loin for this recipe. Simply adjust the cooking time and temperature accordingly, and make sure to use a meat thermometer to ensure that the pork loin is cooked to a safe internal temperature.

How do I prevent the pork loin from becoming dry and tough?

To prevent the pork loin from becoming dry and tough, make sure to let it rest for at least 10-15 minutes before slicing it. You can also use a marinade or rub to add flavor and moisture to the meat.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the pork loin and cook the bacon and onion in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours.

What is the best way to reheat leftover pork loin?

The best way to reheat leftover pork loin is to heat it to an internal temperature of 165°F (74°C) to ensure food safety. You can reheat it in the oven, on the stovetop, or in the microwave, depending on your personal preference.

The Full Recipe

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