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Roast Pork and Thyme Pan Gravy

The aroma… oh, the aroma! Even now, years later, I can close my eyes and be transported back to my grandmother’s cozy kitchen. It was always filled with the warm, savory scent of roasting pork, mingled with the earthy fragrance of thyme. Sunday dinners at her house were legendary, and this roast pork was the undisputed star. The crackling skin, the juicy, tender meat, and that unforgettable pan gravy – it was pure comfort on a plate, a taste of home that I’ve strived to recreate ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes (plus resting time)
Total Time: 2 hours
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

5 lbs pork loin roast, with the bone
1 tablespoon coarse grain mustard
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried thyme
1 tablespoon olive oil
Salt & freshly ground black pepper
Butter, as needed
2 tablespoons flour, more as needed
2 cups chicken stock or 2 cups beef stock

Equipment Needed

Shallow roasting pan
Rack for roasting pan
Skillet (optional, for gravy)
Cutting board

Instructions

Preheat your oven to 400°F (200°C). This initial high heat helps to create a beautifully browned crust.
In a small bowl, stir together the coarse grain mustard, half of the thyme (fresh or dried, reserving the other half for the gravy), and the olive oil. This mixture will be the flavorful base for your roast.
Generously smear this mustard-thyme paste all over the exterior of the pork loin roast. Be sure to coat every nook and cranny for maximum flavor penetration.
Sprinkle the entire roast liberally with salt and freshly ground black pepper. Don’t be shy; seasoning is key to a delicious roast.
Place the pork roast, fat side up, on a rack in a shallow roasting pan. This allows for even cooking and helps the fat render beautifully, basting the meat as it cooks.
Place the roasting pan into the preheated oven. Immediately reduce the heat to 325°F (160°C). This lower temperature ensures that the pork cooks evenly and remains juicy.
Roast for 25 to 35 minutes per pound, or until the internal temperature of the roast reaches at least 140°F (60°C). Use a meat thermometer inserted into the thickest part of the loin to check for doneness. Remember that the internal temperature will continue to rise slightly after removing it from the oven.
Once the roast is cooked to your desired temperature, remove it from the oven and transfer it to a cutting board. Let the roast rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Cover loosely with foil while resting.
While the roast is resting, prepare the pan gravy. Place the roasting pan with the pork drippings over medium heat. Alternatively, pour the drippings into a skillet and place over medium heat.
There should be about 2 tablespoons of fat in the drippings. If there is more, skim off the excess. If there is less, add butter to the drippings to make a total of 2 tablespoons.
Stir in the flour and cook, stirring constantly, for 2 minutes. This creates a roux, which will thicken the gravy. Make sure to cook the flour for the full 2 minutes to eliminate any raw flour taste.
Gradually add the chicken or beef stock, whisking constantly to prevent lumps from forming. Simmer the gravy for 2 minutes, stirring occasionally.
If the gravy is not thick enough for your taste, create a slurry: put 1 tablespoon of flour in a small bowl, add 4 tablespoons of the gravy and mix until smooth. Return this slurry to the pan and stir until mixed. Cook, stirring, for 2 minutes to thicken.
Add the remaining thyme and salt and pepper to taste. Adjust the seasoning as needed to your preference.
Carve the pork roast into slices.
Add any accumulated juices from the cutting board to the gravy for extra flavor.
Serve the sliced pork roast with the delicious thyme pan gravy spooned generously over the top.

Expert Tips & Tricks

For extra crispy skin, pat the pork loin roast dry with paper towels before applying the mustard paste.
If you don’t have coarse-grain mustard, Dijon mustard will work in a pinch. However, the coarse-grain mustard adds a nice textural element.
Use a good quality meat thermometer to ensure the pork is cooked to the perfect internal temperature.
If the gravy gets too thick, add a little more stock to thin it out.
Don’t overcrowd the pan when making the gravy. If necessary, work in batches.

Serving & Storage Suggestions

Serve this roast pork and thyme pan gravy immediately for the best flavor and texture. It pairs wonderfully with roasted vegetables like potatoes, carrots, and Brussels sprouts, or with a simple side of mashed potatoes. Leftover roast pork should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. The gravy can also be stored separately in the refrigerator for the same amount of time. To reheat the gravy, gently warm it on the stovetop, stirring occasionally, adding a little stock if needed to thin it out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	849.3 kcal	N/A
Calories from Fat	357 g	42%
Total Fat	39.7 g	61%
Saturated Fat	13.8 g	69%
Cholesterol	308.9 mg	102%
Sodium	334 mg	13%
Total Carbohydrate	4.9 g	1%
Dietary Fiber	0.1 g	0%
Sugars	1.3 g	5%
Protein	110.6 g	221%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a different flavor profile, try using rosemary instead of thyme in the mustard paste and gravy.
You can use bone-in pork shoulder instead of pork loin roast for a richer, more flavorful roast. Cooking time will need to be increased, and the internal temperature should reach 195-205°F (90-96°C) for a more tender result.
Add a splash of dry white wine or apple cider vinegar to the pan gravy for a touch of acidity.
For a spicier kick, add a pinch of red pepper flakes to the mustard paste.

FAQs (Frequently Asked Questions)

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop before serving.

Q: What is the best way to check if the pork is cooked through?
A: The best way to check is by using a meat thermometer. Insert it into the thickest part of the loin, avoiding the bone. The internal temperature should reach at least 140°F (60°C).

Q: Can I use dried thyme instead of fresh?
A: Yes, you can use dried thyme, but fresh thyme will provide a more vibrant flavor. Use about 1 1/2 teaspoons of dried thyme for every 1 tablespoon of fresh thyme.

Q: What if I don’t have chicken or beef stock?
A: You can use vegetable stock or even water in a pinch, but the flavor of the gravy will be less rich.

Q: Can I freeze the leftover pork and gravy?
A: Yes, you can freeze both the pork and the gravy. Wrap the pork tightly in plastic wrap and then foil. Store the gravy in an airtight container. They can be frozen for up to 2-3 months. Thaw completely before reheating.

Final Thoughts

Now it’s your turn to create some delicious memories! This Roast Pork and Thyme Pan Gravy is more than just a meal; it’s a culinary hug, a taste of tradition, and a chance to gather loved ones around the table. Don’t be afraid to experiment with the flavors and make it your own. And most importantly, enjoy the process! I’d love to hear about your experience, so please share your feedback and any variations you try. Perhaps pair it with a crisp apple cider or a robust red wine for the ultimate dining experience. Happy cooking!

Roast Pork and Thyme Pan Gravy Recipe