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Roast Pork Loin with Herbs & Roasted Garlic Gravy

Roast Pork Loin & Gravy
Roasting garlic gives it a mellow, nutty flavor that marries beautifully with roast pork and gives the gravy a nice body. Using a skillet to roast the pork makes it easy to make the gravy in the same pan. Just be careful because the handle will be hot!


Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 8 servings


  • 3 1/2 pound boneless center-cut pork loin roast, top layer of fat scored
  • 3 bulbs (heads) garlic
  • 1 cup dry white wine
  • 1/2 cups reduced sodium chicken broth
  • 3/4 cup water
  • 2 Tablespoons flour
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon sea salt or kosher salt
  • Freshly ground black pepper to taste


  1. Preheat oven to 400ºF.
  2. To make the roast pork, in a small cup, combine 1 Tablespoon of the olive oil, the thyme, rosemary, salt and pepper and rub mixture all over pork.
  3. Place pork, fat side up in a large, heavy nonstick skillet with oven-proof handle.
  4. Slice about 1/2-inch off tops of garlic bulbs.
  5. Drizzle exposed part of cloves with remaining 1 teaspoon olive oil.
  6. Wrap each in aluminum foil and place in skillet with pork.
  7. Roast pork and garlic until an instant read thermometer inserted in center of pork registers 145ºF, and garlic is tender, about 45 to 55 minutes.
  8. Remove pork to cutting board; cover with foil to keep warm.
  9. To make the gravy, remove garlic from skillet and unwrap.
  10. Place skillet on stove top.
  11. Add wine and cook over medium-high heat, scrapping up browned bits on bottom of pan.
  12. Let simmer 1 minute.
  13. Stir in chicken broth and bring to a boil.
  14. Combine water and flour in a cup and whisk into simmering broth.
  15. Squeeze roasted garlic from bulbs into skillet.
  16. Add thyme; cook whisking to blend roasted garlic into gravy, about 2 minutes or until slightly thickened.
  17. Stir in any accumulated juices from the cutting board.
  18. Slice pork and serve with gravy.

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