Pork Loin Roast

A classic center-cut pork loin roast seasoned simply with oregano and garlic, then finished with a glossy currant jelly and sherry glaze. The flavorful pan drippings are used to make a rich, creamy gravy with chicken broth, sherry and half-and-half.

Servings: About 6–8
Prep Time: About 15 minutes
Cook Time: Approximately 1½–2 hours, depending on the size of the roast

Ingredients:

For the Pork Loin:

• 1 center-cut pork loin roast (3–4 pounds)
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried oregano, to taste
• Garlic powder, to taste
• Currant jelly, as needed for glazing
• Sherry or brandy, a small amount for thinning the jelly

For the Gravy:

• Pan drippings from the pork roast
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups chicken stock or chicken broth
• ¼ cup sherry or brandy
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup half-and-half
• Kitchen Bouquet, optional, for color

Instructions:

1. Preheat the oven to 350°F.
2. Season the pork loin generously with salt, pepper, oregano and garlic powder.
3. Place the roast on a rack in a roasting pan with the fat side facing up.
4. Roast at 350°F, allowing approximately 30 minutes per pound, but begin checking the internal temperature early to avoid overcooking.
5. Meanwhile, place enough currant jelly to glaze the roast in a small saucepan. Add a small amount of sherry or brandy and simmer gently until the jelly has melted and the mixture is smooth.
6. Approximately 30 minutes before the pork is expected to be finished, brush the top generously with the currant jelly glaze. Return to the oven and continue roasting until done.
7. Remove the pork from the oven, transfer to a cutting board or platter and loosely cover with foil while preparing the gravy.

For the Gravy:

8. Remove the roasting rack from the pan. Place the roasting pan over moderate heat on the stovetop.
9. Add the butter and cook, stirring and scraping the flavorful browned drippings from the bottom of the pan. Do not allow the butter to burn.
10. Remove the roasting pan from the heat and stir in the flour to make a roux.
11. Return the pan to medium heat and cook the roux for 1–2 minutes, stirring constantly. Do not allow it to brown too much.
12. Remove the pan from the heat again and gradually whisk in the chicken stock until smooth.
13. Return to medium heat and simmer, stirring frequently, until the gravy has thickened.
14. Stir in approximately ¼ cup sherry or brandy and season to taste with salt and pepper.
15. Stir in the half-and-half. If desired, add a small amount of Kitchen Bouquet to deepen the color of the gravy.
16. Slice the rested pork loin and serve with the warm gravy.

Tip: The original recipe uses the traditional guideline of approximately 30 minutes per pound, but an instant-read thermometer is a much better guide. For a juicy pork loin, remove the roast when the center reaches about 145°F, then allow it to rest before slicing. Because ovens and roast shapes vary, start checking well before the calculated roasting time.

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