My mother was funny about meals, she had a specific meal for all the big holidays. Burgers for Memorial Day, steak for 4th of July, Brisket on Christmas and Pork loin on New Year's. This is an easy recipe that will be sure to wow your guests. Plus Pork Loin is so cheap, it really goes a long way. This was another classic around our house growing up. I hope you enjoy!
Pork Loin with Gravy
- 4 lb Pork Loin
- 1 TB Stone ground mustard
- ½ Onion peeled and sliced
- 1 Sprig Rosemary
- 3 Sprigs Thyme
- 1 Apple granny smith peeled and sliced
- 2 T Salt
- 1 T Black pepper
- 2 TB Butter
- 1 Cup Chicken broth
- 3 cloves Garlic rough chop
- 1/3 Cup Milk
- 1 TB Flour
- Preheat oven to 350 degrees.
- Place pork loin in lasagna pan or any high edge oven safe casserole dish (fatty side up).
- Place onions, garlic and apples on the sides of the pork. Place half sprig of rosemary on either side. Place thyme along the side of the pork.
- Spread the mustard down the middle of the pork, then massage into the meat with your hands. Sprinkle with salt and pepper.
- Add chicken broth and butter to the pan.
- Cover with foil and place into the oven. Cook about 1 hour and 15 minutes, or until the internal temperature is 145 degrees. During the last 20 minutes of cook time, remove the foil from the pork in order to brown the top.
- Remove from oven and place pork on a cutting board. Tent the meat to keep warm.
- Pour drippings into a fat separator, then strain the drippings into a pot over medium heat.
- In a small bowl or measuring cup, whisk the flour and milk together, to make a slurry. Slowly add the slurry to the drippings and cook until the gravy thickens.
- Slice the pork into 1 inch sections and serve with the gravy.