Roasted Pork Loin with Onion Gravy
Makes 8 servings
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • 3 teaspoons Italian seasoning
  • 1¼ teaspoons kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 1 (4-pound) boneless pork loin roast, trimmed
  • 1 medium onion, halved and thinly
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ teaspoon Worcestershire sauce
  • Garnish: fresh rosemary, fresh sage
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. In a small bowl, stir together garlic, 2 tablespoons olive oil, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Rub mixture all over pork.
  3. In a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add pork, and cook for 3 to 4 minutes per side or until browned (do not clean skillet). Place pork on prepared pan.
  4. Bake for 45 minutes or until a meat thermometer inserted in thickest portion registers 145°. Let stand for 10 minutes before slicing.
  5. Meanwhile, to skillet, add onion and remaining ¼ teaspoon each salt and pepper, and cook over medium heat, stirring occasionally, for 15 minutes or until lightly browned. Sprinkle flour onto onions, and cook, stirring constantly, for 2 minutes. Whisk in chicken broth, and cook, whisking frequently, until thickened; whisk in Worcestershire. Serve gravy with pork. Garnish with rosemary and sage, if desired.
Recipe by Paula Deen Magazine at