Ingredients

The following ingredients have 4 Servings
  • 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))
  • 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
  • 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
  • 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)
  • salt and pepper to taste

Instruction

  • 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!