Roasted Pork Loin With Blackened Onions and Dark Gravy

READY IN: 1hr 15mins




  • Preheat oven to 375°F.
  • In a metal roasting pan, loosely drizzle 2 tbs. olive oil around the entire bottom of the pan. Slice onions and place into the pan in a single layer.
  • In a small mixing bowl, stir together the garlic powder, onion powder, sage, thyme, salt and pepper. Rub into the meat, making sure to coat all sides of the loins/roast. Place loins/roast into the center of the roasting pan atop the layer of onions. Drizzle with remaining olive oil.
  • Roast uncovered for 45 minutes to 1 hour or until a meat thermometer reaches 180 F or the juices run clear when piercing the thickest part of the meat. If cooking a whole roast (rather than two separate loins), it may take 15-20 minutes longer to cook thoroughly. Be sure to check the onions in the bottom of the pan occasionally to ensure they aren't burning too much.
  • Once meat is cooked through, remove to a serving platter. Scoop onions out of the pan and arrange around or atop the loins/roast. Cover loosely with foil until ready to serve.
  • Place roasting pan atop two stove top burners set at medium-low heat (metal roasting pan only!). Deglaze the pan with the vegetable broth (pour into the bottom of the pan and with a wooden spoon, scrape up all the dark bits from the bottom of the pan). Don't worry if the liquid looks dark; it's supposed to look that way.
  • In a small bowl, to make the thickener mixture, whisk together flour and water until smooth. Slowly pour a portion of the thickener into the liquid in the pan while whisking at the same time. Repeat until desired thickness is reached. If desired, add more salt to taste.
  • For a smoother consistency (if you don't want stray bits of onion in your gravy), pour through a wire mesh strainer into your favorite gravy serving dish.
  • Slice pork loins/roast into 1/2 inch pieces. Serve with blackened onions and a drizzle of gravy on top.