Roast Pork Loin with Onion Gravy

Roast pork loin with onion gravy starts with an often economical cut of pork that is slow-roasted into tender morsels of juicy pork that renders the most delicious gravy because it cooks on a bed of onions. Those onions caramelize and help create the most savory gravy to drizzle over the slices of pork.

This pork roast recipe is a sure winner that has an incredible flavor that your whole family will enjoy.  

Pork Loin with Onion Gravy

Groceries You’ll Need For This Pork Roast Recipe

• Pork loin roast – Be careful to choose the pork loin over the pork tenderloin. There is a difference between the two cuts and I explain a little about that below.
• Onions – I prefer to use Spanish (yellow onions) or white onions for this recipe. They are less sweet than others and really help with flavoring the savory gravy.
• Chicken or vegetable broth – You can use water in a pinch, but using the broths mentioned also contribute to flavoring the roast and the gravy.
• Seasonings – Fresh garlic & Garlic powder, Onion powder, Smoked paprika, Salt and pepper, Dried thyme, Dried oregano
• Cornstarch – For thickening the gravy.
• Butter – For adding a bit more richness to the gravy.

What is the Difference Between Pork Loin and Pork Tenderloin?

1. Pork loin comes from the area along the backbone of the pig, and is usually much larger in size, while pork tenderloin comes from the area of the rib cage.
2. Even though both cuts are tender, the tenderloin is known for being more tender than the loin. Because of the tenderness quality, pork tenderloin tends to be quite pricey, whereas the loin is much more economical.
3. Pork loin makes a great slow-roasted option to make it just as tender and juicy as any other cut of meat while saving money at the grocery store. Typically the loin will come with a fat cap on the roast that can be removed yourself or simply ask your butcher. Tenderloin is much leaner so the cooking time must be monitored closely so it doesn’t dry out.

A Quick Review on How to Roast Pork Loin with Gravy

Preheat your oven while your mix the spice rub and cover the pork roast. Set aside.

Slice the onion and lay it on the bottom of the baking dish. Place the roast on top of the onions.

Place pats of butter on top of the roast and add the fresh seasonings around the meat in the pan.

Pour in the broth.

Cover and roast in the oven, then halfway through, remove the lid (or foil) and continue to roast until the internal temperature has been reached. Let rest.

While the roast rests, make the gravy.

Slice the roast and drizzle the gravy over top.

Enjoy!

**** All the exact ingredient amounts and detailed instructions are listed below in the printable recipe card.

Safe Pork Internal Temperatures

According to the USDA, pork roasts and tenderloin, chops, etc should be cooked to a minimum of 145 degrees Fahrenheit. Then, for safety reasons, they recommend letting the roast rest for 3-5 minutes to finish cooking.

It should be known however that ground pork (because of the multiple surface areas from being ground) needs to be cooked to a minimum of 165 degrees Fahrenheit.

Suggestions for Putting a Twist on the Recipe

Add a fruity twist by incorporating sliced apples, pears, or dried fruits such as cranberries or apricots into the roasting pan. The fruits will infuse their natural sweetness into the pork, complementing the savory flavors.

Try roasting with root vegetables like carrots and potatoes or turnips for a complete meal like we often do with beef roasts. 

Another fun way to make this roast is to serve it, open-faced, on toasted garlic bread with the gravy over top. It’s delicious!

If you’re not sold on the onions for your pork roast, I have an absolutely delicious Honey Mustard Glaze recipe for pork that might suit you and your family better.

What Can I Serve this With?

 Roasted loin and the gravy it produces is absolutely divine served with mashed potatoes, mashed parsnip, or cauliflower mash.

Other sides to consider are ones like my Buttery Brown Sugar Honey Glazed Carrots, or any of your favorite vegetables for a simple side dish. The gravy from this roast also makes a great topping for your vegetables. 

If you wanted to serve some freshly made homemade bread, this No Knead Dutch Oven Bread recipe is one of the easiest I’ve ever made and is now my go-to.

Pork recipes like this go great with tropical drinks like this Pineapple Slushie. 

Storing Leftovers

This roast stores beautifully in the fridge, covered tightly, for 3 to 4 days. To reheat, the microwave will work, but you could also try laying slices of the pork in a frying pan and adding a quarter cup or so of broth. Cover with a lid and slowly reheat the pork – this will help retain the moisture levels in the meat.

Storing the leftovers in the freezer for later meals or even meal-prepped freezer dinners will be great for about 3 months, as long as the contents are in a freezer-friendly container. I also recommend storing any extra gravy in a container on its own so that it can be reheated and then drizzled on individual pieces.  

Questions You Might Have

Did you make this Roast Pork Loin with Onion Gravy Recipe? If you loved it as much as I do, please consider leaving a ***STAR*** rating in the recipe card below, along with a comment, and if you have any questions about the recipe, please let me know so I can help you make the pie filling absolutely scrumptious! Thanks for stopping by The Salty Pot and I hope to see you next time!