Roasted Loin of Pork with Pan Gravy

Name: Roasted Loin of Pork with Pan Gravy
Total time: 160
Yield: 12
Ingredients: 1 (3 pound) boneless pork loin roast; 2 tablespoons butter; 2 cloves garlic, minced; 1 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried thyme; 0.5 teaspoon dry mustard powder; 0.5 teaspoon ground black pepper; 1 large onion, diced; 2 medium carrots, diced; 1 stalk celery, diced; salt and ground black pepper to taste; 3 tablespoons flour; 0.5 cup pork stock

Recipe by France C from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

12 servings

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1 (3 pound) boneless pork loin roast
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2 tablespoons butter
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2 cloves garlic, minced
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1 teaspoon dried oregano
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0.5 teaspoon cayenne pepper
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0.5 teaspoon dried thyme
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0.5 teaspoon dry mustard powder

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0.5 teaspoon ground black pepper
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1 large onion, diced
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2 medium carrots, diced
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1 stalk celery, diced
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salt and ground black pepper to taste
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3 tablespoons flour
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0.5 cup pork stock

Instructions

Gather all ingredients.
Preheat the oven to 300 degrees F (150 degrees C). Make several small slits in top of pork roast; place into a roasting pan.
Melt butter in a skillet over medium heat. Add garlic, oregano, cayenne, thyme, mustard powder, and black pepper; cook and stir until fragrant, about 1 minute. Remove from the heat.
Spread spice mixture all over pork and rub into slits. Place onion, carrots, and celery around pork; season with salt and pepper.
Roast in the preheated oven for 1 hour 45 minutes. Increase the heat to 425 degrees F (220 degrees C) and continue cooking until pork is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 15 minutes.
Remove from the oven and let stand for 10 minutes. Recheck the temperature; it should be at least 160 degrees F (75 degrees C) before slicing.
While the pork is resting, place the roasting pan with vegetables and pan drippings over a stove burner set to medium heat. Whisk in flour and simmer to remove raw taste, about 3 minutes. Whisk in stock, a little at a time, until gravy is thickened.
Strain and serve with pork.