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.
Servings (change as needed): 4
Ingredients
- 2.2 pounds boneless pork roast rib roast (my preferred) or loin roast - ideally with some fat on the top.
- 1/2 cup 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 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. Note 3.
- 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!
Notes
- Shortcut for seasoning: Use your own store-bought favorite spice rub with some oil to season the pork instead of making it.
- 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!)
- Alternative gravy: Try our 5 minute Better Than Bouillon gravy instead using the company's pork base (or chicken base).
- 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.
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