Slow Oven Roasted Pork Loin Recipe

Preheat and prepare

Position a rack in the lower-middle of the oven and preheat the oven to 140°C (285°F) for slow roasting. Pat the pork loin dry with paper towels and let it come to near room temperature for 20–30 minutes while you prepare the rub and aromatics.

Make and apply the rub

In a small bowl combine kosher salt, black pepper, garlic powder, dried thyme, smoked paprika, minced garlic, and olive oil to form a paste. Rub the mixture evenly over the entire surface of the pork loin, pressing lightly so it adheres. If using a tied roast, rub under the twine where possible.

Arrange the halved onion, carrot chunks, celery pieces and optional apple quarters in the bottom of a shallow roasting pan or baking dish to form a rack and flavor base. Pour 250 ml stock and 60 ml wine (or additional stock) into the pan around—but not over—the vegetables. Place the rubbed pork loin on top of the vegetables, fat side up. Insert a probe thermometer into the thickest part of the roast if available.

Roast in the preheated oven at 140°C (285°F) until the internal temperature reaches 58–60°C (136–140°F) for medium (about 40–50 minutes per 500 g as a guideline). For a 1 kg roast expect roughly 80–100 minutes, but rely on thermometer. Every 30 minutes, baste the roast by spooning a few tablespoons of pan juices over the top. If the pan becomes dry, add 30–60 ml additional stock. For a slightly crisped exterior near the end, increase oven to 200°C (390°F) for the last 10–12 minutes, watching carefully.

When the roast reaches 58–60°C, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes; temperature will rise several degrees to a safe serving temperature while juices redistribute. Reserve the vegetables and pan juices for the gravy.

While the roast rests, strain the pan juices and vegetables through a fine-mesh sieve into a measuring cup or bowl, pressing on solids to extract their flavor. Skim off excess fat until you have about 100 ml of flavorful drippings (if you have more, measure 100 ml and reserve the rest for thinning the gravy).

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs all-purpose flour and whisk continuously to form a roux; cook 1.5–2 minutes until it smells slightly nutty but has not browned deeply. Slowly whisk in the reserved 100 ml pan drippings followed by 300 ml warmed stock, adding in a steady stream to avoid lumps.

Bring the mixture to a gentle simmer while whisking; the gravy will thicken. If it becomes too thick, whisk in additional warmed stock 1–2 tbs at a time to reach desired consistency. Stir in Worcestershire sauce, black pepper, and taste for salt — add up to 1 tsp salt as needed. Simmer 3–5 minutes to meld flavors. If using, stir in fresh thyme leaves and a teaspoon of lemon juice to brighten.

Strain the finished gravy through a fine sieve into a serving vessel for a smooth texture, if desired, or leave rustic with small flecks of thyme and seasoning.

Slice the rested pork loin into 1.0–1.5 cm thick slices against the grain. Arrange on a platter, spoon warm pork gravy over the slices or serve gravy on the side. Sprinkle chopped parsley over the pork and gravy just before serving.