Sunday Pork Loin Roast
Sunday Pork Loin Roast is an awesome family dinner recipe for Sundays, company or weekend dinners. This lovely Pork Loin Roast dinner includes potatoes and carrots, so it’s a one-dish meal. The roast is seasoned and rubbed with several spices then baked in the oven. Potatoes and Carrots are added after the roast has cooked partially. After the meat and vegetables are cooked, a gravy is made from the drippings and served with the roast. It’s a truly mouthwatering way to enjoy a pork loin.
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I made this delicious Sunday Pork Loin Roast back in early June 2024 for a new family moving into our neighborhood. And, yes, I actually did make it for them on a Sunday! They were just moving in and that was the day they requested a meal. I had a frozen pork loin that I wanted to use up and thought this would be a great recipe to use it in. I was right. This entree was a fantastic one-dish meal, although I added Corn Pudding, Homemade Bread and a Magic Pear Cobbler. The family raved and raved over that meal.
One of the things that made this roast so special is the combination of herbs and seasonings used to rub in the roast before cooking. These seasonings will also help flavor the gravy when it is made. All I can say is Sunday Pork Loin Roast is fantastic. I’ve given directions for either a three-pound or four-pound pork loin roast, because it’s hard to always find the size you need. I used a four-pound roast for this recipe and it yielded about 12-14 servings.
If you enjoy Pork Loin, this is a terrific roast for family or company dinners and it reheats well too. A three-pound roast takes approximately 60 minutes and a four-pound roast takes about 90 minutes to cook completely. Bon Appetit!
Sunday Pork Loin Roast is a fantastic meal for your family on Sundays after church, or any time of the week.
This is a marvelous entree for holiday dinners too.
Sunday Pork Loin Roast includes, potatoes, carrots, onions and gravy.
Here’s what I did.
I used these ingredients, plus water.
Spoon garlic salt, onion salt, oregano, caraway seed and black pepper in a small bowl.
Stir ingredients well to combine.
Place pork loin roast on a plate or platter.
Rub the dry-rub ingredients into the top and sides of the pork loin roast.
Put pork loin roast in a large roaster pan, cast-iron pan or enameled cast iron roaster (like shown above). Add beef broth.
Cover with lid and place in oven at 400 degrees. Cook for 10 minutes. Reduce heat to 350 degrees. Cook 20 minutes more.
Add onions.
Add potatoes.
Add carrots. Cover with lid and cook one hour. Check with meat thermometer. Continue cooking until pork reaches an internal temperature of 160 degrees.
Remove meat and vegetables to a meat platter. Keep warm. Place pot on stove top and heat remaining broth over medium to medium-high heat until mixture boils.
Combine flour and water.
Whisk until no lumps remain and you have a thin paste.
Add flour mixture to boiling beef broth. Whisk well to combine.
Add Kitchen Bouquet seasoning and continue stirring until gravy thickens.
Here the gravy has thickened. Transfer to a gravy boat to serve.
Place pork loin roast on a bread board and carve with a sharp knife or electric knife.
Slice roast down in 1/4 to 1/3-inch slices.
Serve roast with potatoes, carrots and gravy.
We like to serve the meat and potatoes with gravy!
This is a wonderful one-dish dinner meal for any family occasion.
I provided this meal to neighbors who moved in down the street from us and they loved it!
Here’s the recipe.
SUNDAY PORK LOIN ROAST
(Recipe adapted from Taste of Home, Slow Cooker Favorites, pg. 192, “Sunday Pot Roast”)
Sunday Pork Loin Roast
Equipment
- 1 large roaster pan with lid that can be used in oven and on top of stove (or a slow cooker)
- 1 vegetable peeler
- 1 small bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife or electric knife, to carve meat
- 1 knife to cut vegetables
Ingredients
- 1 tsp. dried oregano
- 1/2 tsp. onion salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. caraway seeds
- 1/4 tsp. garlic salt
- 4 lb. boneless pork loin roast trimmed
- 30 baby carrots or 6-9 medium carrots, peeled and sliced in 1 1/2-inch pieces
- 6 large potatoes peeled and quartered
- 3 small onions quartered
- 1 1/2 cups beef broth
- 1/3 cup all-purpose flour (I used unbleached flour)
- 1/2 cup water
- 1/4 tsp. Kitchen Bouquet browning sauce
Instructions
- Combine seasonings and rub on pork loin roast.
- Put roast in a large roaster pan or oven-safe Dutch oven.
- Pour beef broth into the pan.
- Cover with lid and put in 400º oven for 10 minutes.
- Reduce heat to 350º.
- Cook for 20 minutes before adding carrots, potatoes and onions.
- Cover with lid and cook one hour.
- Check meat with a meat thermometer.
- Continue cooking until meat reaches an internal temperature of 160º.
- Vegetables should be fork tender.
- Combine flour with water and whisk until smooth.
- Remove roast and vegetables to serving platter and keep warm.
- Pour flour mixture into pan with broth.
- Bring mixture to a boil; boil, and whisk for 2 minutes.
- Add browning sauce and whisk to combine.
- Serve gravy with Pork Loin Roast, potatoes, carrots and onions.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Sunday Pork Loin Roast Can also be made in the slow cooker.
This is a fantastic way to enjoy a Pork Loin Roast.
Sunday Pork Loin Roast is a fantastic entree for Easter!
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