Pork Loin With Sour Cream Gravy
Juicy pork loin roasted to perfection with a lemony flavor, served with a creamy sour cream gravy—ideal for family dinners and special occasions alike.
Ingredients
Instructions
- Place the pork loin, fat side up, on a rack in a shallow roasting pan.
- Insert garlic cloves into 1/2 inch slits on top of the roast at 1 inch intervals, if desired.
- Brush the roast with lemon juice, salt, and pepper.
- Bake uncovered at 325°F for 1 hour and 20 minutes.
- Let the roast stand for 10-15 minutes before slicing.
Tips & Substitutions
To enhance flavor, consider adding garlic cloves into the slits of the pork loin for a fragrant touch. If you don't have lemon juice, white vinegar or apple cider vinegar can be a good substitute. For a thicker gravy, you can whisk in a tablespoon of flour or cornstarch mixed with water towards the end of the cooking process. Always let the meat rest before slicing for juicier results.
Serving Suggestions
This pork loin pairs beautifully with sides like roasted vegetables or mashed potatoes. For a refreshing contrast, serve with a light salad or a side of Macaroni And Bacon Salad. Drizzle the sour cream gravy over the slices for added richness and consider garnishing with fresh herbs for a pop of color.
Storage & Reheating
Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork and warm it gently in a skillet over low heat or in the microwave, adding a splash of broth or water to keep it moist. Avoid overheating to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Loin With Sour Cream Gravy contains roughly 129 calories, with 12g protein, 0g carbohydrates, and 9g fat. It is an excellent source of protein (24% of the Daily Value). Note that it is relatively high in sodium, at 534mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a bone-in pork loin for this recipe?
Yes, you can use a bone-in pork loin, but you may need to adjust the cooking time. Bone-in cuts typically require a longer cooking time, so use a meat thermometer to ensure it reaches an internal temperature of 145°F.
What should I do if the pork loin is too dry?
If the pork loin turns out dry, consider serving it with a generous amount of the sour cream gravy to add moisture. You can also slice the pork thinly and use it in sandwiches, like a Ham On Bun, to enhance flavor and texture.
Can I prepare the pork loin ahead of time?
Absolutely! You can marinate the pork loin with lemon juice, salt, and pepper a few hours or even overnight before cooking. This allows the flavors to penetrate. Just remember to bring it to room temperature before roasting to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).