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Pork Midloin Roast

A savory Pork Loin that is pan seared, coated with herbs and garlic then oven baked at a lower temperature for a tender, juicy end result. And then it’s finished with a delicious, simple gravy for extra flavor.

Prep Time

        Prep and cook time: 1 hour & 15 minutes
        Yield: Serves 9 - 12


For Roast the Pork:

    •    2 tbsps olive oil, divided
    •    3 - 4 lb. Pork Midloin Roast
    •    2 tsps chopped fresh or dried sage
    •    Salt and freshly ground black pepper
    •    1 1/2 tsp minced garlic (about 4 cloves)
    •    2 tsps chopped fresh or dried rosemary
    •    1 tsp lemon zest or orange zest (Optional)

For Gravy the Pork:

    •    2 tbsps flour
    •    2 tbsps butter or olive oil
    •    2 tbsps heavy cream (Optional)
    •    pan drippings from roasting pan
    •    1 cup low-sodium chicken broth


  1. Preheat oven to 325 degrees. Heat a 12-inch skillet over medium-high heat (I like to use cast iron for nice browning).
  2. Dab pork loin dry with paper towels and season with salt and pepper.
  3. Heat 1 Tbsp oil in skillet and brown pork on all sides, about 2 minutes per side (8 minutes total).
  4. Transfer pork to a roasting pan. Let cool a few minutes so it's not too hot to handle.
  5. Meanwhile in a small bowl stir together remaining 1 Tbsp olive oil with thyme, rosemary, sage, garlic and lemon zest.
  6. Using hands spread mixture over roast (on all sides, note it doesn't stick perfectly well and that's ok if some falls from the sides, just sneak it under the roast to season it). Roast should be fat side up for baking.
  7. Insert an oven probe thermometer into center of middle area of pork loin (if you don't have one use a standard probe thermometer to test temperature occasionally).
  8. Bake pork in preheated oven until center registers 145 degrees on thermometer, about 50 - 70 minutes.
  9. Remove from oven, transfer to carving board. Tent roast with foil and let rest 10 minutes. Meanwhile prepare gravy.

For the Gravy:

  1. In a medium saucepan melt butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
  2. While whisking slowly pour in chicken broth and drippings from roasting pan (you should have a few tablespoons, scrape up browned bits). Let cook until thickened, stirring frequently.
  3. Season with salt and pepper as needed. Stir heavy cream in at the end if using.
  4. Slice roast to desired thickness (I like to slice somewhat thin). Serve with gravy atop slices.

This great family recipe is thanks to COOKING CLASSY at


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