Best 6 Roast Pork Loin With Carrots And Mustard Gravy Recipes

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Pork loin, a tender and flavorful cut of meat, takes center stage in this delectable dish. Roasted to perfection, the pork loin is infused with a medley of herbs and spices, creating a symphony of flavors in every bite. Accompanying the pork loin are roasted carrots, caramelized and bursting with natural sweetness. The crowning glory of this dish is the mustard gravy, a creamy and tangy sauce that elevates the entire meal to a new level of culinary delight. With its perfect balance of flavors and textures, this roast pork loin with carrots and mustard gravy is sure to tantalize your taste buds and leave you craving more.

In addition to the main recipe, this article also features a collection of other enticing recipes that are sure to satisfy any food lover. From a classic beef stew that exudes warmth and comfort to a zesty lemon-herb roasted chicken that bursts with flavor, there is something for everyone. Whether you're a seasoned home cook or just starting your culinary journey, these recipes offer a range of options to suit your skills and preferences. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY



Roast Pork Loin with Carrots and Mustard Gravy image

The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
  • Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
  • Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
  • While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Nutrition Facts : Calories 538 g, Fat 25 g, Fiber 6 g, Protein 38 g

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

Provided by Maggie Ruggiero

Categories     Herb     Roast     Easter     Quick & Easy     Dinner     Healthy     Shallot     Simmer     Vermouth     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

For pork:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
For sauce:
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Roast pork:
  • Preheat oven to 350°F with rack in middle.
  • Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
  • Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  • Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
  • Make sauce while pork rests:
  • Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
  • Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
  • Serve pork with sauce.
  • What to drink:
  • Marimar Estate Don Miguel Vineyard '06

ROASTED LOIN OF PORK WITH PAN GRAVY



Roasted Loin of Pork with Pan Gravy image

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  • With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
  • Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  • Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  • While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g

PORK ROAST WITH GRAVY



Pork Roast with Gravy image

"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1 boneless pork sirloin roast (2-1/2 pounds)
1-1/2 teaspoons canola oil
3/4 cup white wine or chicken broth
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon chicken bouillon granules
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water

Steps:

  • In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROASTED LOIN OF PORK WITH PAN GRAVY



Roasted Loin of Pork With Pan Gravy image

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this!

Provided by ScrappieDoo

Categories     Pork

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon dry mustard
2 garlic cloves, minced
3 -4 lbs pork loin
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
3 tablespoons flour
1/2 cup pork stock or 1/2 cup chicken stock
salt and pepper

Steps:

  • Preheat oven to 300°F.
  • Heat butter in skillet over medium heat. Add spices, herbs, mustard and garlic. Cook 1 minute.
  • Make several small incisions in roast. Stuff slits with spice mixture and spread remaining mixture all over roast.
  • Place roast in roasting pan and surround with vegetables. Season with salt and pepper. Cook 2 hours, or to desired doneness.
  • Fifteen minutes before the end of cooking, increase oven temperature to 425°F.
  • Remove roast from pan and let stand for 10 minutes.
  • Place roasting pan on stove over medium heat. Add flour, whisk and cook 3 minutes. Incorporate stock and continue cooking for 5 minutes. Strain sauce and serve with roast.

Nutrition Facts : Calories 825.6, Fat 53.8, SaturatedFat 20.2, Cholesterol 219.4, Sodium 214.5, Carbohydrate 12.5, Fiber 2, Sugar 3.3, Protein 69.3

COUNTRY-STYLE PORK LOIN WITH GRAVY



Country-Style Pork Loin with Gravy image

This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!-Corina Flansberg, Carson City, Nevada

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 9

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups reduced-sodium chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional

Steps:

  • Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Nutrition Facts :

Tips:

  • Choose the right pork loin. Look for a pork loin that is about 2-3 pounds and has a nice layer of fat on top. This will help the pork loin stay moist and flavorful during cooking.
  • Season the pork loin well. Use a combination of salt, pepper, garlic powder, and onion powder to season the pork loin. This will help to enhance the flavor of the meat.
  • Sear the pork loin before roasting. Searing the pork loin in a hot skillet will help to create a nice crust on the outside of the meat and lock in the juices. This will also help to prevent the pork loin from drying out during cooking.
  • Roast the pork loin at a high temperature. Roasting the pork loin at a high temperature will help to quickly cook the meat and prevent it from drying out. The ideal internal temperature for pork loin is 145 degrees Fahrenheit.
  • Let the pork loin rest before carving. Let the pork loin rest for at least 10 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork loin with your favorite sides. Pork loin can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.

Conclusion:

Roast pork loin is a delicious and versatile dish that can be served for any occasion. By following these tips, you can ensure that your roast pork loin turns out perfect every time.

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