Heritage Pork Loin - Pasture Raised (6 to 7 lbs)
Rain Crow Ranch American Pasture Pork Loin is considered by many to be the top of the line in pork cuts.
Pork Loin with Gravy Recipe
Preheat your oven to 450 degrees. Bring the pork loin to room temperature before prepping for the oven.
Dry Rub for Pork Ingredients
1 cup brown sugar
½ cup Sugar
2 T Salt
3 T Black Pepper
1 ½ t Red Pepper
1 T Dry Mustard
1 T Onion Powder
2 t Paprika
1T Garlic Powder
¾ t Crushed Rosemary
Mix all ingredients in a bowl and apply generously to pork.
Line your roasting pan with foil for easy clean up. Place a rack in the bottom to hold the pork. Place the seasoned pork in the pan.
Roast in oven at 450 for 30 minutes. Then reduce the oven temperature to 325 and cook until the meat thermometer reads 145. On our trimmed bone in pork loins I check at 1 ½ hour and keep checking every 5-10 minutes.
Remove the pork from the oven, tent with foil and let rest for 20 minutes before slicing.
While you let the pork rest, prep the pan drippings to make gravy. I separate the grease from the drippings and any particles of meat left in the pan. Add 3 cups liquid (chicken broth, wine, even beer) to the pan and heat to reduce by half. Set this to the side.
Add ½ stick butter to a pan and melt. Add ¼ cup flour. Stirring constantly while cooking the mixture for a couple of minutes. Using the liquid you reduced add broth or even cream to make 2 cups.
Slowly add the liquid to the butter and flour stirring constantly. I usually do not season this further because it has all the flavor and salt from the rub. Slice the pork between bones and serve with a drizzle of pork gravy.