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Boneless Pork Roast with Gravy (reverse sear)

I love using the reverse sear method with a boneless pork roast. It takes a bit longer, but the meat always comes out super moist and tender edge to edge. And you have the option of pausing for up to 45 minutes before the final step. Great for company.

We’ve included a simple 5-minute roast pork gravy recipe and delicious roast potatoes, carrots and onions you can cook along with the pork to soak up the pan drippings. A roast, potato and gravy combo? That’s comfort food! 

sliced pork roast with gravy on cutting board f

I discovered the reverse sear method on chef J. Kenji Lopez-Alt’s Serious Eats blog and use it regularly for our very popular classic prime rib. It’s now the only way I cook prime rib. I thought I would try it for a boneless pork roast. Good move. It’s a great way to cook a juicy pork roast. 

The reverse sear method is the opposite of the more typical roasting method which starts with high heat and finishes with a lower heat. The basic cooking process is as follows:

  1. Cook the roast at a low temperature of 200-250F/93-121C until it’s almost, but not quite done
  2. Let it rest for 20-45 minutes
  3. Blast the roast with a high heat of 500F/260C to create a golden crust for 7-10 minutes

What to serve with roast pork

If you decide to make the roasted vegetables and gravy along with the boneless pork roast (highly recommended), you are pretty close to a complete meal. Just add a marinated tomato salad, a peach salad with walnut dressing or a simple green salad garnished with diced apples. Or basic mashed potatoes are a perfect alternative to the roasted potatoes if you prefer. 

A delicious pork roast would also make a lovely main course for an Easter dinner. Or a family Sunday dinner.

Tailor To Your Taste

  • Seasoning: good seasonings for pork are garlic, cumin, paprika, chili powder, salt, pepper, sage, rosemary, thyme and coriander. Italian seasoning will work too.
  • Gravy: you can use chicken broth, beef broth or a combination of the two to make the quick and easy homemade gravy recipe. I generally use chicken broth and add a teaspoon of Worcestershire or soy sauce for color.
  • Vegetables: if you are adding vegetables to the pan while the boneless pork roast cooks, some good ones to use are white potatoes (I use Yukon Gold), sweet potatoes, carrots, onions, celery, peppers. 

How to make this boneless pork roast recipe with gravy

uncooked boneless pork roast on plate with bowl of seasoning
Ingredients: Boneless pork rib roast (or loin roast) rosemary, thyme, salt, pepper, garlic, Dijon, oil
uncooked seasoned boneless pork roast
Mix seasonings in a small bowl and rub all over pork roast, leaving some to rub over veggies if using.
uncooked pork roast with veggies in skillet
Place seasoned pork in a large skillet (or pan) sprayed with oil. Cut veggies into wedges or slices. Place pork in pan and surround with veggies. Mix veggies with remaining seasoning. Add 1/2 cup broth to skillet. 
boneless pork roast in pan with veggies partially cooked
Roast pork and veggies at 250F/121C for an hour (or more if needed) until probe or instant meat thermometer inserted in pork reads 135F/57.2 for medium. Rest pork for 20-45 minutes, loosely covered to keep warm. Meanwhile, increase oven heat to 500F/260C and place veggies in oven for 15-20 minutes brown. 
roast pork gravy in sauce pan
While the pork is roasting, make the easy gravy. Heat oil in a medium saucepan. Stir in flour and cook for two minutes. Add broth and seasonings, whisking for a few minutes until thickened and smooth.
finished boneless pork roast in pan with veggies
Place pork and veggies back into hot oven to brown for 7-10 minutes or until the temperature of the pork reaches 145F/62.8C.
sliced pork roast on cutting board with potatoes
Slice pork and serve with veggies and gravy.
sliced boneless pork roast with gravy on plate p1

Recipe FAQ

Which cut of pork should you buy?

Fat means flavor, so I prefer a boneless pork rib roast which I also find more tender. A pork center loin roast is a good alternative.

What temperature should the pork be when cooked?

The USDA says pork is fully cooked when it reaches 145F/62.8C. At this temperature, the pork will have a blush of pink which is perfectly safe. Many years ago, it was thought pork needed to be gray and cooked to 160-180F. Not the case anymore.

Should you brine the boneless pork roast before roasting?

Brining can add to the flavor and tenderness of the pork. So I highly recommend it if you have the time. For a 1 kg/2.2 lb pork roast, I suggest 4-6 hours. Place the pork roast in a zipper lock bag or container along with 3 cups water, 3 tbsp kosher salt, a clove or garlic and a sprig of rosemary (or 1/2 tsp dried).

What is the best broth to use for gravy?

My preference is to use an undiluted, full strength chicken broth. If the recipe calls for 1 cup broth, I use 3/4 cup of undiluted broth and 1/4 cup water. Note you will need less salt. I like Campbell’s chicken (or beef) broth in a can. I also like the Better Than Bouillon base. Here’s a list of the best chicken broths or stock to buy from the New York Times.

Shortcut

  • Use your own store-bought favorite seasoning blend with some oil to season the pork instead of making it.

Make Ahead

  • You can season and prepare the veggies well ahead. And you can do the first step of slow roasting up to 45 minutes ahead. Just leave 10-12 minutes before serving to do the final high heat cook. 
  • Make the gravy while the boneless pork roast is cooking – during the slow heat part of the high heat part. Up to you. 

Check out these other delicious pork recipes 

Stove Top Pork Recipe

sliced pork roast with gravy on cutting board f
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4.65 from 14 votes

Boneless Pork Roast with Gravy (Reverse Sear)

I love using the reverse sear method with a boneless pork roast. It takes a little bit longer, but the meat always comes out super moist and tender edge-to-edge. Add some roasted veggies and a 5-minute homemade gravy for a delicious comfort food meal.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: Cheryl

Ingredients

  • 2.2 pounds (1 kg) boneless pork roast rib roast (my preferred) or loin roast – ideally with some fat on the top.
  • 1/2 cup (118ml) chicken broth (or chicken stock)

Seasoning, Note 1

  • 2 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Veggies (optional)

  • 1 1/2 pounds potatoes, cut in 1/2 inch wedges (about 3 potatoes
  • 1 medium carrot, sliced, 1/2 inch thick
  • 1/2 medium onion, sliced, 1/2 inch thick
  • 3 garlic cloves, sliced in half

For roast pork gravy recipe

  • 2 tablespoon oil or fat drippings, Note 2
  • 2 1/2 tablespoon all purpose flour
  • 1/2 teaspoon dried thyme (or 1 tbsp fresh)
  • 1 1/2 cups (354ml) chicken broth (or beef broth) if using undiluted full strength broth (recommended), use 1 cup broth and 1/2 cup water)
  • salt and pepper to taste

Instructions

  • HEAT OVEN TO 250F/121C. Ideally, it's best to bring the pork roast to room temperature 30-45 min ahead for more even cooking
  • PREPARE PORK ROAST: Mix all seasoning ingredients in a small bowl. Smear 2/3 of it all over the pork. Save the rest to toss with the veggies. Place roast, fat side up, in a large cast iron skillet or roasting pan, sprayed with oil.
  • ADD VEGGIES (optional): Place cut up onions, potatoes, garlic and carrots around the pork in the skillet/pan. Add the remaining seasoning mixture to the veggies and mix to combine (I use my clean hands). Add 1/2 cup broth to pan.
  • START ROASTING AT LOW TEMP: Roast pork and veggies (if using) in oven for about 1 – 1 1/4 hours or until temperature on probe or instant thermometer reaches 135F/57.2 for medium (you'll be cooking it longer later on). Or 140F/60C for slightly more well done. Transfer pork to a plate, cover loosely with aluminum foil and let it rest for at least 20 minutes and up to 45 minutes.
  • MAKE ROAST PORK GRAVY RECIPE: While pork is roasting, make gravy. Put oil (or fat drippings) into a small saucepan. Heat to medium heat. Stir in flour and cook, stirring, for 2 minutes until it starts to turn a very light brown. (It should be a loose paste. If too dry, add a bit more oil). Add broth and thyme and whisk/stir until smooth – about 3 minutes. Gravy will thicken. Taste and adjust seasonings (salt, pepper, more thyme). For a browner color, a tsp of Worcestershire or soy sauce. Taste and add salt and pepper as needed.
  • FINISH ROASTING AT HIGH TEMP: While roast is resting, increase oven temperature to 500F/260C.
    °If cooking roast with veggies, stir veggies in pan and place back into the oven for 15-20 minutes to brown (no need to wait until high temperature is reached).
    °When pork roast has rested, place roast back in pan with veggies and roast at high heat for 7-10 minutes until exterior browns nicely. Internal temperature of meat should rise to 145F/62.8 for medium (just slightly pink). Or150F/65.6C for a bit more done. Over cooking will make the pork dry.
  • SLICE AND SERVE: Slice boneless pork roast (about 1/4 inch thick) on cutting board. Serve along with veggies, if using, and gravy. Enjoy!
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Notes

  1. Shortcut for seasoning: Use your own store-bought favorite spice rub with some oil to season the pork instead of making it.
  2. Fat drippings: You will only have fat drippings if you are not adding vegetables to the same pan as the pork. The veggies will soak up the drippings (yes, more fattening, but so delicious!)
  3. Make ahead
    • You can season and prepare the veggies well ahead. And you can do the first step of slow roasting up to 45 minutes ahead. Just leave 10-12 minutes before serving to do the final high heat cook. 
    • Make the gravy while the boneless pork roast is cooking – during the slow heat part of the high heat part. Or even a day or two ahead.
 
Nutrition values are estimates and include the pork, vegetables and gravy. 

Nutrition

Serving: 0g | Calories: 763kcal | Carbohydrates: 38g | Protein: 49g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 1034mg | Potassium: 1733mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2586IU | Vitamin C: 43mg | Calcium: 60mg | Iron: 4mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
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2 Comments

  1. 5 stars
    This recipe is great! The 2nd day I just put the leftovers in the oven at 75°C for 70 mins. Was a bit over how I’d have liked but still delicious.

    The only thing I’d change is boil the potatoes for 5 to 10 mins. Some weren’t done enough.

    1. Glad you enjoyed the pork roast. One of my favourites too. Yes, the potatoes need extra cooking time. The recipe suggests putting them back in the oven for 15 minutes while the roast in resting in addition to the last step of high heat with the pork. But I also like your idea of boiling the potatoes first. That would eliminate that step. Good suggestion.