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Sunday Pork Loin Roast | Can't Stay Out of the Kitchen | this amazing #PorkLoinRoast #dinner is a completely #OneDishMeal since it includes #carrots, #potatoes & #gravy! Terrific for family or company dinners & the leftovers reheat well too. The #herb-rubbed #PorkLoin flavors the #gravy & #vegetables wonderfully. #SundayPorkLoinRoast

Sunday Pork Loin Roast

Teresa Ambra
Sunday Pork Loin Roast is a delicious one-dish meal for Sundays, or any day of the week! This easy Pork Roast can be slow cooked or cooked on top of the stove. It includes potatoes, carrots, onions and gravy and is seasoned so wonderfully you will enjoy every bite--down to the last morsel.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish, Pork Main Dish
Cuisine American
Servings 12
Calories 375 kcal

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

NOTE: The time allotted is for a 4-lb. roast. Normal cooking time for a pork loin roast is 10 minutes at 400º. Reduce heat to 350º and cook roast 20 minutes per pound from that point. A 4-lb. pork loin roast needs 90 minutes to reach an internal temperature of 160º. A 3-lb. pork loin roast needs 60 minutes to reach an internal temperature of 160º.
 
NOTE: This roast can also be made in the slow cooker, but I preferred to cook it in the oven.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 375kcalCarbohydrates: 39gProtein: 39gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 337mgPotassium: 1458mgFiber: 5gSugar: 3gVitamin A: 3460IUVitamin C: 38mgCalcium: 53mgIron: 3mg
Keyword carrots, main dish, one dish meal, pork, pork loin roast, potatoes
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