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Roast Pork Loin with Gravy
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516425
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 boneless pork loin roast
- 1 cup salt
- ¾ cup honey
- 2 tbsp cracked black peppercorns
- 2 cups apple cider vinegar, brought to a boil
- 10 sprigs fresh thyme, finely chopped
- 2 pounds ice
- Olive oil
- 2 tbsp all-purpose flour
- ½ cup chicken broth
Directions
- Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3–3½ hours.
- Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.
- Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F.
- Pour drippings from pan and reserve. Keep roast warm at 200°F.
- Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.
- Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.
- Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.
- Slice pork as thick or as thin as you like, and drizzle with gravy.