Roast Pork Loin with Gravy
A sweet and salty cider vinegar brine is what sets this roast pork loin apart from a plain Sunday roast. Honey, black pepper and fresh thyme soak into the lean meat for a few hours, keeping it juicy and seasoned through to the center. The gravy comes from the pan drippings, thickened with a blond roux and loosened with chicken broth, so every slice gets a savory finish.
Instructions
Stir the salt, honey, boiled vinegar, peppercorns and thyme together with the ice, which cools the hot brine quickly. Pour it into a gallon-size zip-top bag, add the pork loin, and refrigerate for 3 to 3½ hours.
Lift the roast out of the brine, drain it, and pat it dry with paper towels. Rub olive oil generously over the whole surface.
Set the roast on a rack in a large roasting pan and push a probe thermometer into the thickest part. Roast in the center of a 425°F oven until the internal temperature reads 140°F.
Pour the drippings out of the pan and save them. Keep the roast warm in a 200°F oven while you make the gravy.
Skim the fat off the drippings and measure 2 tablespoons of it into a large saucepan over medium high heat. Whisk in the flour and keep whisking until the paste turns a pale blond color.
Pour in the skimmed drippings and the chicken broth, then bring to a boil and cook until the gravy has thickened slightly.
Lower the heat and simmer until the gravy is a little thinner than you want it, since it will tighten as it sits. If it gets too thick, whisk in a splash more chicken broth.
Slice the pork as thick or thin as you like and spoon the gravy over the slices.
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