A simple roasted pork loin with fresh garlic, rosemary, and thyme. The homemade onion gravy takes it up a notch and will shake up your Sunday dinner!
This is a sponsored conversation written by me on behalf of Smithfield Prime Fresh Pork. The opinions and text are all mine.
Shake up your Sunday dinners, folks!
Growing up, Sunday dinners were a big deal. Mum would cook for whoever lived at our house (I have 3 older brothers), and whoever happened to be around that day. Cousins. Friends. Neighbors. The Milkman (there’s a story there, but not the one you think! Hi, J!)
If you were a friend of the family, and you were smart… you made sure you happened to be around on a Sunday. A spot at our table guaranteed a big roast dinner, mashed potatoes, vegetables and of course, a full-flavored gravy. YESSSSSS.Love this? Tweet it!Click To Tweet
While I obviously don’t live with my parents anymore, I subscribe to a similar tradition. Sundays are for family, friends, and food. If you’re around – you get fed. It’s a great feeling to have different faces around the table!
My parents are coming to visit in February, and I can’t WAIT! I’ll have willing guinea pigs for new recipes, and of course – my kids will have their grandparents at our table, where they belong!
I like to shake my Sunday dinners up though and turn to Smithfield Prime Boneless Fresh Pork Loin instead of chicken. Why? Well, we love chicken – but we like a change! I personally love that I can just slice and serve the pork, vs having to deconstruct and carve a chicken. The less work required, the more I like it.
A 4lb Fresh Pork Loin serves a LOT of people (and at 26 grams of protein per 4oz serving, it packs a filling punch!) Flavorful and satisfying!
Pick up some fresh pork this holiday season!! Hit your local Bashas’ for the best selection.
The great thing about fresh pork is that it lends itself well to a variety of flavors, so you can change up the seasonings, and mix up the gravy using fresh or dried herbs, or various other spices. Plus, you can slice, dice, or cube the pork loin into smaller pieces for even faster cooking – especially if you’re sautéing, baking, or grilling instead of making a full roast. This makes it so incredibly easy to incorporate fresh pork into ANY style of dish or recipe.
How to Roast Pork Loin
- Choose a quality cut of pork. I recommend Smithfield Prime Boneless Fresh Pork Loin (it’s all natural, aka has no added hormones, steroids or growth promotants)
- Preheat the oven to 375 degrees F.
- Remove from the wrapper and pat dry with paper towels.
- Place pork loin in a roasting dish, and season with salt and pepper.
- Make a mixture of olive oil, garlic, fresh rosemary and fresh thyme.
- Spread herb & garlic mixture over the pork loin.
- Roast in the oven for 15-20 minutes per pound, or until the center reads 145 degrees F in the middle.
- Rest for at least 10 minutes before slicing.
- Make the gravy while you wait!
Why does pork need to rest?
Simply put – resting after roasting results in juicier meat. Resting allows the juices to settle throughout. If you slice right out of the oven, all the juices run out – and you get dry pork. No Bueno.
While the pork rests…. make the gravy!
How to make gravy without drippings (step by step photos)
I love to make flavorsome gravies made with a base of fat/drippings from roasting pork. However, you CAN make a gravy without. Bump up the flavor using sautéed onions and a good quality stock.
- Sauté half a medium onion in pan juices (or some vegetable oil or butter).
- Season with salt, pepper and add some fresh or dried thyme.
- Add some flour and mix well, before whisking in the hot stock.
- Simmer, mixing constantly until thickened.
- Test for seasoning and add more if needed.
- 4 lb Smithfield Prime Boneless Fresh Pork Loin
- Salt and pepper
- 1 Tbs olive oil
- 4 cloves garlic minced
- 2 Tbs fresh rosemary minced
- 2 Tbs fresh thyme minced
- 2 Tbs pan drippings or vegetable oil or butter
- ½ medium onion sliced
- 2 tsp fresh thyme or 1 tsp dried
- 2 Tbs flour
- 2 Cups chicken stock
- Salt and pepper
Preheat the oven to 375 degrees F.
Remove pork loin from the wrapper and pat dry with paper towels.
Place pork loin in a roasting dish, and season with salt and pepper.
Combine the olive oil, garlic, fresh rosemary and fresh thyme in small bowl.
Spread herb & garlic mixture over the pork loin.
Roast in the oven for 1 hour, to 1 hour 20 minutes (15-20 minutes per pound), or until the center reads 145 degrees F in the middle.
Rest for at least 15 minutes before slicing.
In a large skillet, saute half a medium onion in the vegetable oil (or butter or pan drippings).
Season with salt, pepper and add fresh or dried thyme.
Add the flour and mix well, and allow to cook for a minute.
Whiskin the hot stock.
Simmer, whisking constantly until thickened.
Test for seasoning and add more if needed.
Serve with sliced roasted pork loin.