Recipe by: https://vikalinka.com/classic-pork-loin-roast-with-gravy/

Servings: 8

Cooking Time: 1 Hour 35 mins

Ingredients

• 1 tsp garlic powder
• 1 tsp smoked paprika, or sweet paprika
• 2 tsp crushed coriander seeds, or 1 tsp ground coriander
• 1 tsp oregano
• 1 tsp salt
• 2.2 lbs/1kg boneless pork loin, no crackling
  
  For the gravy
• pan drippings, all you’ve got after the roast
• 2 tbsp butter
• 3 tbsp flour
• 500ml/2 cups chicken stock
• 2 tbsp red currant jelly, or grape jelly, plum jam or cranberry sauce
• 0.5 tsp leftover rub, optional

Method

Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over.

Put the meat in a roasting pan or a large cast iron pan and into the oven for 20 minutes. After 20 minutes lower the temperature to 375F/190C and continue roasting for 25-30 minutes until the internal temperature registers 145F/63C. Take the roast out and move to a serving plate, cover with foil and let it rest for 20 minutes.

Meanwhile make the gravy. To the same pan with drippings add the butter and melt it over medium heat. Then add the flour and let it cook while stirring for 1 minute, then add the stock and red currant jelly, bring to a boil and let it simmer till thickens. Taste and add 1/2 tsp of the leftover rub or salt if underseasoned.