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Roasted Pork Loin

This Roasted Pork Loin is an old-fashioned family recipe with tender, juicy pork, flavorful potatoes, and a rich homemade gravy. A comforting Sunday dinner that's simple to make and full of flavor.
Servings: 8 people
Author: Stephanie
Print Recipe
Overhead view of sliced Roasted Pork Loin surrounded by brown potatoes and carrots on a serving platter.
Prep Time:15 minutes
Cook Time:2 hours 5 minutes
Rest Time:10 minutes
Total Time:2 hours 30 minutes

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.