Here’s an easy pork roast recipe that’s simple enough for a weeknight and fancy enough for company or the holidays. Herb crusted pork loin with a homemade pan gravy and lots of caramelized vegetables is an easy one-pan meal the whole family will love.
This week is back to class for most of the students in our area and I think a nice family dinner is a great way to start off the new school year. This spiced pork loin is easy to make and best of all, the oven does most of the work. You’ll have no problem getting the kids to the kitchen when herb crusted pork loin with pan gravy hits the table.
This herb crusted pork roast is a busy parents’ best friend because it’ll feed the whole family, delivers big flavor and (usually) there’s enough for leftovers, not to mention, pork loin is a really economical cut .
Spice Blend For Herb Crusted Pork Loin:
The crust for this spiced pork roast is a savory blend of fresh herbs and dried spices. Here’s what you’ll need:
- Fresh Thyme
- Fresh Rosemary
- Mustard Seed
- Dried Fennel Seed
- Kosher Salt
- Fresh Ground Black Pepper
Rub the pork with olive oil and then coat it with the herb/spice rub. This can be done at the last minute or if you really want those flavors to soak in, let it marinate all day or overnight. The key to this herb crusted pork loin recipe is the VERY hot oven temperature. 500°. Yep – scorching. The hot oven quickly seals in the juices and helps develop that golden crust.
While the pork is roasting, prep the vegetables. I used onions, potatoes and carrots, but any kind of root vegetable would work well. Try it with butternut squash or acorn squash, parsnips, or rutabaga.
Toss the vegetables with a little olive oil and the remainder of the herb rub, then transfer them to the pan with the herb crusted pork loin. They’ll roast with the pork and pickup some of those flavors along the way.
Remove the spiced pork roast when the internal temperature reaches 140° and transfer it to a cutting board. Tent the herb crusted pork loin with foil while it rests. There is some controversy as to whether or not to tent your meat. I choose to tent mine, because my air conditioning vents blow cold in my kitchen (this is South Florida) but do what works for you.
The vegetables need to cook a little longer and get more caramelization, so as the spiced pork roast rests, cook the vegetables for about 10 more minutes in the hot oven. While the veg finishes in the oven, the roast rests and will give the juices a chance to redistribute throughout your herb crusted pork loin.
Pan Gravy: The Secret Ingredient…
One of my family’s favorite things is homemade pan gravy. It’s a simple lush sauce that naps a perfectly cooked piece of meat. So, despite how tender and juicy this easy pork roast recipe is, I knew a good pan gravy was a must, and it didn’t take longer than 5 minutes to make. The key to a good pan gravy, IMO, is the acid. If you simply add flour and stock to the drippings, you’ll get a flabby, one-note sauce, however just a few shakes of red wine vinegar adds a whole new dimension. I ALWAYS add it — and it’s ALWAYS a hit.
Slice the spiced pork roast into 1/3″ – 1/2″ slices and transfer to a serving platter.
Spoon the oven roasted vegetables around the pork and serve with the pan gravy on the side. Prepare yourself for the “oohs” and “aahs” and general accolade that’s usually reserved for a holiday meal. This easy pork roast recipe with roasted vegetables and pan gravy is sure to be a hit in your house.
Herb Crusted Pork Loin with Pan Gravy
ingredients
- 2 1/2 pounds center cut pork loin
- 1 tablespoon olive oil divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fennel seed
- 1 teaspoon whole mustard seed
- 1 pound yukon gold or other white potato
- 3 medium carrots peeled and cut into 1″ pieces
- 1 large onion cut into small wedges
For Pan Gravy:
- 2 tablespoons pan drippings
- 1 1/2 tablespoons Wondra flour (or all purpose)
- 2 cups chicken broth Homemade for low sodium store bought
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons red wine vinegar
- salt and pepper to taste
instructions
- Remove the pork loin from the refrigerator half an hour before cooking to come to room temperature. Preheat the oven to 500°.
- In a mortar and pestle, combine the fennel and mustard seed. Crush them until they’re evenly mashed. Transfer to a small bowl and add the salt, pepper, thyme and rosemary. Mix to combine and set aside.
- Place the pork loin in a roasting pan and drizzle with 1 1/2 teaspoons olive oil. Spread the olive oil over the surface and sides of the pork. Sprinkle with about 2/3 of the spice mixture, pressing into the flesh so that it adheres.
- Place the pork loin in the hot oven and roast for 20 minutes. While the roast is cooking, add the potatoes, carrots and onions to a large bowl. Drizzle the remaining olive oil over the potatoes and add the remainder of the spice blend. Toss to coat.
- After the pork has roasted for 20 minutes, shake the pan to make sure it hasn’t stuck to the bottom. Pour the vegetables around the pork roast in an even layer. Roast the pork and vegetables for an additional 15-20 minutes or until the internal temperature of the pork reaches 140°.
- Remove the pork from the oven and transfer the roast to a cutting board. Tent with foil and rest for 10 minutes before carving.
- Continue to roast the vegetables for an additional 10 minutes until tender and golden. Transfer the vegetables to a serving platter with a slotted spoon, draining off any excess fat back into the roasting pan.
Make the Pan Gravy:
- Place the roasting pan on the stove top and heat to medium high heat. Sprinkle the flour over the fat and stir until the flour and fat are incorporated. Stir in the chicken broth, stirring constantly and bring the sauce to a boil. Cook for one minute, until slightly thickened. Stir in the dijon and vinegar until well blended. Taste for seasonings and add salt and pepper as needed.
- Carve the roast into 1/4″ – 1/3″ slices and transfer to the serving platter with the vegetables. Serve with the pan gravy.
Nutrition
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This recipe is sooooo close to one I found online about ten years ago, with the exception of a couple of spices, and the added veggies and gravy. It’s been a favorite to serve as I know how to make it, but I’ll be trying this recipe next time. Veggies and a lovely gravy never hurt anything!
Delicious! I’ve made your roast twice, and couldn’t be happier with the results! Didn’t make the gravy the first time, but made it the second time…rave reviews!
So glad you enjoyed it Susan!
Didn’t come out great for me. I had an almost 5lb roast and even though I allotted for extra time it was to rare. I put it back in and then for me, not moist enough. Didn’t care much for gravy.
There’s a big difference between a 2 1/2 pound roast and a 5 pound roast. For that size, I’d change up the cooking method for 20 minutes at 500°, then reducing the heat to 350° and contenting to roast for an additional 30-45 minutes or until you achieve your desired doneness. A good instant read thermometer is perfect for this. I recommend one. Sorry the gravy wasn’t your fave.
If I double the size of the pork loin to 5lbs – should I cook on 500 for 1.5 hours? Thanks, can’t wait to try this recipe!
No. You for a five pound roast, You’ll want to cook it in the 500° oven for 15 minutes, then reduce the heat to 325° and cook for 18-20 minutes per pound or until the internal temperature reaches about 140° internal temperature.
This looks so perfect and juicy! I love the herbaceous blend and that pan gravy sounds incredible. This is the perfect meal for a lazy fall Sunday spent at home in comfies, letting the smell of a cozy dinner waft through the house. Are we there yet?
Oh I LOVE that spice blend. I want to put it on everything! And you’re so right, it is so nice to be able to start the school year with a delicious family dinner. Pinning!
Apparently today is one of those days where I see a bunch of recipes and think to myself “Wait, why haven’t I been cooking with that ingredient lately?!” Case in point, I haven’t used much pork lately – and now I think I need to change that! You treat the loin perfectly here and the flavours are absolutely bang-on. Love your comments about the (essential) pan gravy too. I think a bit of acidity does wonders for all kinds of savoury dishes and sauces, and I frequently find myself reaching for vinegar when I’m looking to make something pop a little bit more!
Thanks so much for your kind words, Sean! As we move into fall, I’m sure you’ll be cooking with more pork and if you try this out, let me know how it goes for you.
The crust you got on the pork loin is amazing! I don’t usually roast at 500F, but I think I”m going to have to try because I love a browned roast with a crisp crust. And that gravy! I agree that a pan gravy is must for a roast.
I know the 500° seems excessive, but I don’t cook it for 2 hours at that temperature and it comes out perfectly cooked.
This pork loin looks amazing and with the gravy I am over here drooling. I love rubbing my meat with herbs and this blend looks mouth watering. I can’t wait to make this for my family. My local grocery store has had pork loin on sale and I was brain storming what to make with it. Thank you!
This is what I call comfort food at Sunday Dinner. I have so many good memories of a good pork roast with gravy. Years ago the one pan meal was created with the meat juices flavoring the vegetables. Those herbs certainly flavors the gravy and the veggies. Looking forward to making this for Sunday Dinner and yes having some great tasting leftovers.
It’s a good one, Marisa! I hope you and your family enjoy it!
This turned out so good. Pork was tender and moist and the
potatoes and onions great.
Will keep this one handy to use often.
I’m so glad you enjoyed it! Simple but satisfying, right?!!
School starts Monday here! But it still feels like summer. I love how simple this is to make- I thought pork loins were more complicated! And I totally agree about using acid in the pan sauce- it’s the best!
The photos are STUNNING! This pork loin looks amazing and looks SO moist! The pan gravy sounds heavenly. Do you have an alternative to the wine for the gravy? I (shockingly!!) do not have any wine on hand right now but would love to make this ASAP!
Pan gravy is one of my favs too, but I never thought to add vinegar to it! What a great idea – totally trying that next time 🙂
The vinegar is the KEY!
Such a great dinner recipe. I make a similar pork loin, and it’s always a favorite. There’s something so comforting about a roast in the oven, on a bed of veggies. When the juices from the pork mingle with the potatoes, carrots, and onions, and they start to caramelize…so good. It’s 7 am, and now I’m craving roasted pork and vegetables!
I think we should all have a good pork loin recipe — and you’re right, it’s glorious the way all the flavors play together!
Oh YES please!! This looks delicious. Love the sauce…and that herb crust. This would make a great HOLIDAY meal. Guests would devour this for sure. As an ambassador for Ontario Pork….this recipe is right up my alley.
I’m glad you approve, Gloria! Thanks for the compliment!
This pork looks amazing! I love everything about this recipe from the spices to all the veggies that this pork cooked with. It’s a comfort food for me 🙂
Yumm! This looks amazing I have been needing a new recipe for pork loin! thank you for the share on this.
Although I don’t eat pork myself, my family would absolutely demolish it! It looks so tasty and delicious. Thank you for sharing a great recipe.
That gravy looks incredible. I just want to dip bread in to it. YUM!
This looks like such a perfect Sunday dinner for my family! I don’t have nearly enough pork recipes so I’m glad to have this in my rotation now to mix things up.