Roasted Pork Loin With Gravy

If you want a tender, juicy pork loin, bake it low and slow. That is the secret.  Although it takes longer to cook the meat this way, the end result will be worth it.

Ingredients

1 lb. pork tenderloin
salt and pepper to taste
2 Tbs. oil
1 onion, diced
2 (4 oz.) cans mushrooms, drained
1/4 tsp. thyme
2 1/2 c. chicken broth, divided
1 Tbs. Worcestershire sauce
3 Tbs. flour

Directions

Heat oven to 200°

Season all sides of the pork loin with salt and pepper.

In a cast iron skillet or Dutch oven, heat 2 tablespoon oil, over medium heat. Brown the pork tenderloin evenly on all sides. This takes about 3 to 5 minutes per side. Remove the pork loin to a dish.

Sauté the onion in the same skillet you cooked the pork tenderloin in, until the onion is tender.

Add mushrooms, thyme,1 1/2 cups chicken broth, and Worcestershire sauce. Stir, making sure to scrap the tasty bits off the bottom of the skillet.  Bring to a boil.

Add the pork loin into the skillet. Cover with a tight-fitting lid. 

Bake for 2 1/2 hours, or until the internal temperature of the pork loin reaches 150°. Remove meat to a serving platter and cover to keep warm.   Allow the meat to rest before cutting while you finish the gravy.

Mix 1-cup chicken broth and flour in a small bowl.  Whisk until there are no lumps of flour in the mixture, and it is completely smooth.  

Bring the liquid in the skillet or Dutch oven to a boil. Slowly pour in the flour and broth mixture, stirring constantly.  Cook and stir until thickened. Season with salt and pepper.   This makes an excellent gravy to serve over meat slices and/or mashed potatoes.