Pork roast is a classic dish that generations have enjoyed. The succulent and savory flavors of the juicy pork and rich and creamy gravy make it a perfect meal for any occasion. Whether you want to impress guests or a comforting dinner for your family, a perfectly cooked pork roast is always a winner. However, cooking the perfect pork roast can be daunting for some. If you’re looking for a recipe that is simple to follow, uses minimal ingredients, and delivers a tender and flavorful result, then look no further. We have a foolproof oven pork roast with a gravy recipe that will surely become a favorite in your household.

Which pork cut is best for Oven pork roast?

When making an oven pork roast, choosing the right cut of pork is key to ensuring a delicious and tender final product. Here are some of the best pork cuts to use for an oven pork roast:

• Pork loin: This cut comes from between the shoulder and the leg. It is lean, flavorful, and has a tender texture that makes it perfect for roasting in the oven.
• Pork shoulder: Also known as a Boston butt, this cut comes from the upper part of the shoulder and is known for its marbled texture and rich flavor. It has a higher fat content than the pork loin roast, which makes it perfect for slow roasting in the oven to create a tender, juicy roast.
• Pork tenderloin: This is a lean and tender cut that comes from the muscle that runs along the pig’s backbone and is often sold as whole tenderloin or in smaller medallions.

At which temperature is pork cooked?

A general rule of thumb is to roast pork at 350 degrees F for about 20-25 minutes per pound. To ensure that your oven pork roast is cooked through, use a meat thermometer to check the temperature in the thickest part of the meat. Once it reaches 145 degrees F, remove it from the oven and let it rest for a few minutes before slicing and serving.

Why should you rest the meat before cutting it?

Resting the meat is an essential step you should never overlook after cooking pork roast. That’s because it is still cooking when you take the meat out of the oven. Thus its internal temperature keeps on rising. If you cut into it immediately, the juices pour onto the cutting board, leaving the meat dry and tough. Resting the meat for 10-15 minutes allows the temperature to even out and the juices to settle back into the meat. Moreover, Resting also helps the meat to retain more moisture and flavor, ensuring a juicy, tender, and flavorful roast.

What sides go well with Oven Pork Roast with Gravy?

When it comes to serving an oven pork roast with gravy, many amazing sides add more flavor to the dish. Here are a few to name:

• Roasted Vegetables: Roasted vegetables, such as carrots, potatoes, green beans, asparagus, and Brussels sprouts, are a classic choice that pairs well with pork roast.
• Mashed Potatoes: Mashed potatoes are always a crowd-pleaser, and it’s the perfect complement to a juicy pork roast and gravy.
• Rice: Plain white or brown rice adds texture to the plate and makes the meal wholesome.
• Cranberry Sauce: A sweet and tangy cranberry sauce perfectly accompanies pork roast. It adds a burst of flavor and color to the plate and complements the rich flavors of the pork.

Oven Pork Roast with Gravy – The recipe

Preparation time: 10 minutes

Cooking time: 2 hours 10 minutes

Total time: 2 hours 20 minutes

Servings: 4

Ingredients

For the pork roast:

2 lbs. pork loin, boneless

2 tbsp. all-purpose flour

2 tbsp. brown sugar

1 ½ tbsp. Italian seasoning

½ tsp. onion powder

½ tsp. garlic powder

Salt, to taste

For the gravy

Drippings from pork roast

2 tbsp. butter, unsalted

1 cup chicken broth

2 tbsp. Worcestershire sauce

3 tbsp. cornstarch

¼ cup water

Pinch of black pepper

Salt to taste

Preparation

1. Add brown sugar, Italian seasoning, garlic powder, salt, and onion powder in a bowl, and mix well. Apply the mixture to the pork loin and rub gently to make an even coating all over the pork.
2. Place the coated pork loin with the fat side in a roasting pan and transfer to the oven. Bake it for 2 hours at 325 degrees F until the internal temperature reaches 160 degrees F.
3. Once the pork is ready, remove it from the oven, take it off the pan, and set aside. Transfer the drippings from the roasting pan to a measuring cup and add water to make up 2 cups.

For the gravy

• Add butter in a large skillet over medium heat; once the butter melts completely, add pan drippings and mix well. Then pour in Worcestershire sauce and chicken broth, and mix everything well.
• Gradually add cornstarch, and bring the gravy to a simmer while stirring for 3 to 5 minutes or until you get the desired thickness.
• Once the gravy is ready, transfer it to the serving dish and serve with roasted pork.