Home > Recipes > Roasted Pork Loin with Gravy over Delta Blues Rice

Pork Roast with Gravy over Delta Blues Rice

1 boneless pork loin

4 large cloves of garlic, minced

1 tablespoon dried Italian herbs

Kosher salt, to taste

Black pepper, to taste

Extra-virgin olive oil

Garlic powder

Onion powder

3 cups chicken stock, warmed

2 tablespoons all-purpose flour

1 teaspoon dried thyme


Preheat oven to 350 degrees.

Combine minced garlic, dried Italian herbs, salt, and pepper and smash together with a fork.

Make several shallow one-inch slits in the pork loin, making sure not to slice completely through the meat. Drizzle the pork loin with olive oil. Rub the garlic herb mixture all over the pork loin and into the slits. Season with garlic powder and onion powder. Sprinkle with more salt if needed.

Put pork loin into the oven and cook until the internal temperature reaches 145 degrees (1-1 1/2 hours). For a nicely browned pork roast, you can turn it a couple of time during the cooking process.

Remove roast to serving platter and let rest.

While pork is resting, scrape the pan drippings into a cast-iron skillet. When the drippings are hot, add the flour and stir continuously for 2-3 minutes, making sure not to burn the drippings. Once the flour is browned, stir in the chicken stock a little bit at a time. Stir continuously to prevent lumping and only use as much chicken stock as needed to bring the gravy to the desired thickness. Continue to cook for 2-4 minutes. Season with salt, pepper, and thyme. Serve over Delta Blues Rice.