Lately, I've really been missing those old-fashioned Sunday dinners where everyone gathers around the table for a comforting meal that doesn't have to be anything fancy. This Roasted Pork Loin is actually my grandmother's recipe, and our family worked together to piece it back together so we could enjoy a little piece of that comfort again. It's such a simple recipe, but it's full of flavor, and my favorite part has always been the brown potatoes! As they cook alongside the pork, they soak up all that delicious gravy flavor. I swear I could make a whole meal out of just the potatoes!
Recipe overview
- Prep time: 15 minutes
- Cooking time: Approximately 1 hour 45 minutes to 2 hours 30 minutes, including searing and gravy
- Resting time: 10 minutes
- Method: Stovetop searing followed by covered oven roasting
- Main ingredients: Boneless pork loin, potatoes, carrots, onion, chicken broth, and Gravy Master
- Flavor: Savory pork with tender vegetables and homemade gravy
- Helpful tip: Use a meat thermometer and remove the pork when the thickest part reaches 145°F. The cooking time can vary depending on the size and shape of the roast.
Why this recipe is special
There's something about bringing back a family recipe that makes dinner feel a little more special. This is the kind of meal where everything cooks together in one pan, from the pork loin to the potatoes. The potatoes cook right in that flavorful broth, and the pan drippings become the gravy you'll spoon over everything when it's time to eat.
Equipment you'll need
- Measuring cups and spoons
- Knife and cutting board
- Large oven-safe Dutch oven or Magnalite roaster
- Plate
- Meat thermometer
- Aluminum foil
- Small mixing bowl
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Ingredients for Roasted Pork Loin
You don't need a long list of ingredients to make this old-fashioned Sunday dinner. Most of the flavor comes from browning the pork and letting the potaoes cook in the broth and pan drippings.
- Boneless pork loin: Use a 3 to 4-pound roast with some fat remaining on top. Pork loin is different from pork tenderloin, so don't swap them without adjusting the cooking method.
- Garlic powder, onion powder, salt, and pepper: Simple seasonings for the pork.
- Olive oil: Used to sear the roast before it goes into the oven.
- Chicken broth: Deglazes the pan and provides the liquid for roasting and making gravy.
- Onion: Sliced and added underneath the pork while it roasts.
- Russet potatoes: Peeled and cut into 1-inch pieces. These are my favorite part because they soak up all that gravy flavor.
- Gravy Master: Adds color and savory flavor to the cooking liquid.
- Cornstarch and water: Mixed together to thicken the pan liquid into gravy.
For full ingredients and directions, scroll down to the recipe card below.
How to make Roasted Pork Loin
Season the pork. Preheat your oven to 350°F. Season all sides of the pork loin with garlic powder, onion powder, salt, and pepper.
Sear the roast. Heat the olive oil in a large Dutch oven or oven-safe Magnalite roaster over medium heat. Add the pork and sear for 2 to 3 minutes per side, until browned. Transfer the roast to a plate.
Add the broth and vegetables. Pour the chicken broth and Gravy Master into the pan, scraping up the browned bits from the bottom. Add the sliced onion, place the pork loin on top with the fat side facing up, and arrange the potatoes around the roast.
Roast in the oven. Cover the pan and bake for approximately 1 hour 30 minutes to 2 hours, until the thickest part of the pork reaches 145°F. Start checking the temperature early to avoid overcooking the meat.
Rest the pork. Transfer the roast to a cutting board, cover loosely with aluminum foil, and let it rest for 10 minutes. Move the potatoes and carrots to a serving platter.
Make the gravy. In a small mixing bowl, stir together the cornstarch and water until smooth. Stir the mixture into the cooking liquid in the pan. Bring it to a simmer on the stovetop and cook for 1 to 2 minutes, stirring, until the gravy reaches your desired consistency.
Serve. Slice the pork loin and serve it with the potatoes, carrots, and plenty of gravy.
Stephanie's tips for roasting pork loin
- Leave some fat on the roast. There's no need to trim it all away. Keeping the fat cap facing up adds flavor and helps protect the surface of the pork while it cooks.
- Watch the temperature. A meat thermometer is much more reliable than cooking by time alone. Aim for 145°F in the thickest part, followed by a rest.
- Don't skip the resting time. Give the pork 10 minutes before slicing so less moisture escapes onto the cutting board.
- Don't forget the potatoes. They cook right alongside the roast and soak up the flavor from the broth and pan drippings.
Substitutions and variations
- Olive oil: Avocado oil can be used instead. Refined coconut oil is another option, although the flavor may differ depending on the product.
- Chicken broth: Chicken stock, vegetable stock, or mushroom stock can be used. The flavor of the finished gravy will vary.
- Onion: Yellow, white, or sweet onions are all reasonable choices.
- Russet potatoes: Yukon Gold or red potatoes can be substituted. They tend to hold their shape better than russets but dont absorb as much of the flavor as the preset potatoes.
What to serve with Roasted Pork Loin
Slice the roast, pile those brown potatoes onto the plate, and spoon the gravy over everything. My grandmother always served this with her brown sugar carrots. Add a dinner roll or some crusty bread for soaking up the extra gravy, and a side salad if you want something fresh.
Roasted Pork Loin FAQs
Should I trim the fat off the pork loin?
No, you don't need to remove all the fat. Leave some of the fat cap on the pork and position it facing up when you place the roast in the pan. It adds flavor and helps protect the surface during cooking.
Why should I rest pork loin before slicing?
Resting helps reduce the amount of moisture lost when you slice the pork. Let the roast rest for 10 minutes before cutting into it.
Can I prepare Roasted Pork Loin ahead of time?
Yes. You can season the pork and prepare the vegetables up to 24 hours ahead. Store them covered in the refrigerator until you're ready to cook. Pat the pork dry before searing so it can brown properly.
How do I keep pork loin from drying out?
The most important thing is not overcooking it. Use a meat thermometer to check the thickest part of the roast and remove it when it reaches 145°F. A leave-in thermometer with an alarm can make this especially easy.
How to store and reheat Roasted Pork Loin
Refrigerator: Store leftover pork, potatoes, and gravy in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave in short intervals until heated through. For larger portions, place the pork and vegetables in a covered oven-safe dish at 350°F with a little gravy to help keep the meat from drying out. Reheat leftovers to 165°F.
Freezer: Cool leftovers promptly and transfer to freezer-safe airtight containers. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Keep in mind that the potatoes may be softer after freezing.
More easy family dinners
If you're craving more of those comforting dinners that bring everyone to the table, try my Slow Cooker Chuck Roast for another roast dinner without a lot of fuss. My Slow Cooker Steak and Potatoes is another family favorite when you want the meat and potatoes taken care of together. And if you're looking for something different for Sunday dinner, my Chicken Au Poivre is worth adding to the menu.
Roasted Pork Loin
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Large Dutch oven or oven-safe Magnalite roaster with lid
- Plate
- Meat thermometer
- Aluminum foil
- Small Mixing Bowl
Ingredients
- 1 3-4 pound boneless pork loin roast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 large onion sliced
- 1 1/2 pounds russet potatoes peeled and cut into 1-inch pieces
- 2 tablespoons Gravy Master
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F.
- Season all sides of the pork loin with the garlic powder, onion powder, pepper, and salt.
- Heat the olive oil in a large Dutch oven or oven-safe Magnalite roaster over medium heat. Add the pork loin and sear on all sides until browned, about 2 to 3 minutes per side. Transfer the pork to a plate.
- Deglaze the pan with the chicken broth and Gravy Master, scraping up the browned bits from the bottom.
- Add the sliced onion, then place the pork loin on top, fat-side up. Arrange the potatoes around the pork. Cover the pan.
- Bake for 1 hour 30 minutes to 2 hours, or until the thickest part of the pork reaches an internal temperature of 145°F. Start checking the temperature before the minimum cooking time to avoid overcooking.
- Transfer the pork loin to a cutting board and cover loosely with aluminum foil. Allow it to rest for 10 minutes. Transfer the potatoes to a serving platter.
- In a small mixing bowl, combine the cornstarch and water until smooth. Stir the slurry into the cooking liquid in the pan. Bring to a simmer over medium heat, stirring, and cook for 1 to 2 minutes until the gravy reaches the desired consistency.
- Slice the pork loin and serve with the gravy, potatoes.
Notes
- Use a meat thermometer to avoid overcooking the pork. Whole pork loin should reach 145°F and rest for at least 3 minutes.
- This recipe uses a 10-minute resting time.
- Leave some of the fat cap on the pork and place it fat-side up in the roasting pan.
- The potatoes cook alongside the roast and absorb flavor from the broth and pan drippings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in airtight freezer-safe containers for up to 3 months for best quality. Thaw in the refrigerator before reheating.
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