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Roasted Pork Loin with Red Miso Gravy

25 minutes prep
60-70 minutes active cooking
~ 1 hour + 25 minutes total

Makes 6 - 8 servings
Print recipe

When I was growing up in the small southern Oregon town of Roseburg...

our family ate the classic turkey dinner for both Thanksgiving and Christmas. Over the years I’ve roasted my share of the iconic birds, but sometimes I want something that generates the same celebratory feast vibe, works for a smaller gathering but can also feed a crowd, compliments the same kinds of side dishes, and doesn’t take all day to cook. That’s when I get a pork loin.

The whole loin from a good-sized pig can weigh more than 30 pounds, but most boneless loin roasts run 3-4 pounds, enough for 6-8 people. A good butcher can cut a smaller roast, but don’t skimp since the leftovers, like turkey, make great sandwiches. If you can find one with at least an inch thick fat cap, get it. It’s nice to have the rendered fat for making gravy, to me the most important part of a meat-centric feast.

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll need

Ingredients

From the kitchen

1 cup + more as needed

water

For the shopping list

3lb pounds of

boneless pork loin

2 tablespoons of

reserved pork fat

2 tablespoons of

mirin (substitute rice vinegar with 1 teaspoon of sugar)

1 tablespoon of

sake (substitute sherry)

From our shop

$24 - Tuscany - Italy

$9 - Gossen Island - Norway

Kosher Sea Salt

$7 - India

Cubeb Peppercorns

$12 - Washington

All Purpose Flour
Out of stock
6 tablespoons of Red Miso

$10 - Portland - Oregon

Red Miso

$8 - Hatermuma Island - Japan

Okinawan Brown Sugar
optional

$10 - Nagano - Japan

Liquid Shio Koji

Equipment

From the kitchen

1

Roasting Pan or Skillet

1

Meat Thermometer

1

Measuring Cups

Measuring Spoons

What you'll have to do

Roasted Pork Loin Step 1

Preheat oven to 500F.

Rub the pork loin all over with 1 tablespoon of olive oil, then 2 tablespoons of both salt and pepper.

Step 2

Place on a roasting pan, skillet, or other shallow pan that can go into the oven. Roast until the internal temperature reaches 145F, about 40-50 minutes.

Step 3

Remove the roasting pan from the oven and transfer the pork loin to a platter. Cover loosely with foil.

Step 4

Pour off any pork fat and reserve. Add a cup or so of water to the roasting pan and scrape up any bits stuck to the bottom. Save the pan juices and fat to make red miso gravy.

Red Miso Gravy Step 1

Put the fat from the roasting pan in a skillet, and, if necessary, add olive oil so there’s about 2 tablespoons total.

Step 2

Stir in 2 tablespoons of flour and cook over medium heat for a few minutes.

Step 3

Add the remaining ingredients (6 tablespoons of red miso, 1 tablespoon of Okinawan brown sugar, 1 tablespoon of shio koji, 2 tablespoons of mirin, 1 tablespoon of sake), stirring to combine. Bring to boil, stirring frequently, and cook until thick. Add additional water if needed to achieve the pourable consistency of traditional gravy.

Shop this recipe

Out of stock
Sauces & Condiments

Red Miso

JorinjiPortland - Oregon
$10
Okinawan Brown Sugar
Baking

Okinawan Brown Sugar

Murakami SyotenHatermuma Island - Japan
$8
Liquid Shio Koji
Sauces & Condiments

Liquid Shio Koji

HanamarukiNagano - Japan
$10
Novo Frantoio
Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
$24
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway
$9
Cubeb Peppercorns
Salt, Herbs, & Spices

Cubeb Peppercorns

Brady WeberIndia
$7
All Purpose Flour
Baking

All Purpose Flour

Shepherd's GrainWashington
$12

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