garlic rosemary roasted pork loin with gravy

How To Make garlic rosemary roasted pork loin with gravy

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  1

  Assemble and prep all ingredients.
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  2

  Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
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  3

  Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
• 4

  Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
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  5

  Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
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  6

  Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
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  7

  Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with oil.
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  8

  Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
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  9

  Drizzle enough oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
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  10

  Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
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  11

  Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
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  12

  Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
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  13

  Transfer roast to platter; tent with foil; let rest while making gravy.
• 14

  Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
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  15

  Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
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  16

  Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
• 17

  When thickened to desired consistency, remove from heat, cover and keep warm until served.
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  18

  Cut and remove twine and rosemary branches from roast. Slice as desired.
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  19

  Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
• 20

  Cover and refrigerate all leftovers.
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