Roasted Pork Loin with Gravy

If you’re looking for a delicious and satisfying meal that’s quick and easy to prepare, you’ll love this Skins On Roasted Pork Loin with Gravy. This dish is perfect for a family dinner or a special occasion, and it’s sure to impress your guests. With its crispy skin, juicy meat, and rich gravy, this recipe will become a favorite in your household!

Quick Facts

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Serving Size: Serves 4-6

Why You’ll Love It

• Flavorful and Juicy: The combination of spices creates a flavorful crust while keeping the pork tender and juicy.
• Crispy Skin: The skin on the pork loin becomes beautifully crispy during roasting, adding texture to each bite.
• Easy Gravy: The gravy is made from the pan drippings, making it rich and full of flavor without extra effort.

Ingredients

For the Pork Loin

• 2.2 lbs (1 kg) boneless pork loin with skin
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 2 tsp crushed coriander seeds
• 1 tsp oregano
• 1 tsp salt
• Olive oil for rubbing

For the Gravy

• Pan drippings from the roast
• 2 tbsp butter
• 3 tbsp flour
• 2 cups chicken or beef broth
• 2 tbsp red currant jelly (or substitute with grape jelly or cranberry sauce)

Instructions

1. Preheat the Oven: Preheat your oven to 475°F (220°C).
2. Prepare the Pork Loin: Take the pork loin out of the fridge about an hour before cooking to bring it to room temperature. Pat it dry with paper towels.
3. Make the Spice Rub: In a small bowl, mix garlic powder, sweet paprika, crushed coriander seeds, oregano, and salt. Rub this mixture all over the pork loin, ensuring it’s well coated.
4. Roast the Pork Loin: Place the pork loin in a roasting pan and roast for 20 minutes at 475°F (220°C). After that, reduce the temperature to 375°F (190°C) and continue roasting for another 25-30 minutes until the internal temperature reaches 145°F (63°C).
5. Let It Rest: Once done, remove the pork from the oven and cover it loosely with foil. Let it rest for about 20 minutes.
6. Make the Gravy: While the pork is resting, make the gravy. In the same roasting pan with drippings, melt butter over medium heat. Add flour and stir for about a minute. Gradually whisk in the broth and red currant jelly. Bring to a boil and let it simmer until thickened.
7. Serve: Slice the pork loin and serve with gravy drizzled on top.

Serving Suggestions

This roasted pork loin pairs wonderfully with:

• Mashed potatoes or roasted vegetables
• A fresh green salad
• Crusty bread to soak up any leftover gravy

Tips for Customization

• Add Herbs: Feel free to add fresh herbs like rosemary or thyme for extra flavor.
• Spice It Up: For a kick, add some chili powder or cayenne pepper to your spice rub.

Nutritional Information (per serving)

• Calories: Approximately 350
• Protein: 30g
• Fat: 20g
• Carbohydrates: 5g

FAQs

Can I use a different cut of pork?
Yes! You can use pork tenderloin or shoulder, but adjust cooking times accordingly.

What if I don’t have red currant jelly?
You can substitute it with grape jelly or even honey for sweetness.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days.Enjoy making this Skins On Roasted Pork Loin with Gravy! It’s a simple yet impressive dish that brings comfort to any table.