Counter 02 · Pork
Roast Pork Loin Dinner with Gravy and Peas
A Sunday-style roast pork loin with a mustard and sage crust, pan gravy from the drippings, crisp roast potatoes, buttered peas and asparagus, all timed for one oven.
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Serves
- 6
- Level
- Medium
A boneless loin is the easiest roast at the meat counter and the easiest to overcook, so this recipe treats the thermometer as the main tool. Pull it at 140 F and the slices come out blush-pink and juicy. The potatoes get parboiled and roughed up in the colander, which gives them craggy edges that crisp in hot fat. While the loin rests, whisk flour into the roasting pan for a gravy that tastes of everything that just cooked. Peas and asparagus take five minutes at the end.
Method
-
Heat the oven to 425 F. Rub the loin with 1 1/2 tsp salt, then spread with the mustard and press on the sage. Set it fat side up in a roasting pan.
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Boil the potatoes in salted water for 8 minutes, drain, and shake them hard in the colander to fuzz the edges. Toss with the olive oil and remaining salt on a sheet pan.
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Roast the pork and potatoes together for 20 minutes, then lower the oven to 350 F and continue 45 to 55 minutes, until the pork reads 140 F at the center. Turn the potatoes once.
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Move the pork to a board to rest for 15 minutes. Raise the oven to 450 F and give the potatoes 10 more minutes to crisp.
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Set the roasting pan over medium heat, whisk the flour into the drippings for 1 minute, then whisk in the stock and simmer 4 to 5 minutes until the gravy coats a spoon.
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Steam the asparagus 4 minutes, adding the peas for the last 2, then toss with butter and salt.
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Slice the pork 1/2 inch thick and plate it with the potatoes, peas and asparagus, pouring gravy over the meat.
