Roast Pork Loin with Herbs & Roasted Garlic 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
- Preheat oven to 400ºF.
- 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.
- Place pork, fat side up in a large, heavy nonstick skillet with oven-proof handle.
- Slice about 1/2-inch off tops of garlic bulbs.
- Drizzle exposed part of cloves with remaining 1 teaspoon olive oil.
- Wrap each in aluminum foil and place in skillet with pork.
- 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.
- Remove pork to cutting board; cover with foil to keep warm.
- To make the gravy, remove garlic from skillet and unwrap.
- Place skillet on stove top.
- Add wine and cook over medium-high heat, scrapping up browned bits on bottom of pan.
- Let simmer 1 minute.
- Stir in chicken broth and bring to a boil.
- Combine water and flour in a cup and whisk into simmering broth.
- Squeeze roasted garlic from bulbs into skillet.
- Add thyme; cook whisking to blend roasted garlic into gravy, about 2 minutes or until slightly thickened.
- Stir in any accumulated juices from the cutting board.
- Slice pork and serve with gravy.