One-Pan Pork Loin Roast with Rosemary Potatoes and Pan Gravy

This recipe uses the large capacity of the pan for both the main roast and the side of potatoes, and the stainless steel surface ensures a perfect sear and a delicious, easy gravy.

Ingredients

For the Pork and Potatoes

• 1 (about 3 lb) boneless pork loin roast, tied with butcher's twine
• 2 Tbsp olive oil, divided
• 2 lbs baby potatoes (Yukon gold or red), halved or quartered
• 4 cloves garlic, minced
• 2 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided

For the Pan Gravy

• 1 Tbsp all-purpose flour
• 1 cup chicken broth
• 1 Tbsp balsamic vinegar (optional, for depth)
• 1 Tbsp butter, cold

Directions

1. Prep the Roast: Pat the pork loin roast dry. Rub it all over with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and half of the chopped rosemary and thyme.
2. Prep Potatoes: In a large bowl, toss the potatoes with the remaining 1 tablespoon of olive oil, the minced garlic, the remaining rosemary and thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
3. Sear the Pork (Stovetop): Place your All-Clad D3 Stainless 3-ply Bonded Cookware, Mother of All Pans with lid, 6 quart over medium-high heat. Add a thin layer of cooking oil (or use the oil already on the roast). Sear the pork loin for 2–3 minutes on all sides until a deep golden brown crust forms. Remove the pork and set it aside.
4. Assemble for Roasting: Lower the heat slightly. Arrange the seasoned potatoes in a single layer across the bottom of the pan. Nestle the seared pork loin roast into the center of the potatoes.
5. Roast (Oven): Transfer the pan to a preheated oven at 400∘F (200∘C). Roast for 45–55 minutes, turning the potatoes once halfway through. The roast is done when a meat thermometer inserted into the thickest part reads 145∘F.
6. Rest: Transfer the pork loin to a cutting board, tent it loosely with foil, and let it rest for 10–15 minutes. Leave the potatoes in the pan (or remove them and keep them warm).
7. Make the Gravy (Stovetop): Place the pan back on the stovetop over medium heat. Scrape up any caramelized bits (the fond) from the bottom of the pan with a wooden spoon or spatula—this is where the flavor is! Sprinkle the flour into the pan drippings and whisk continuously for 1 minute to form a light roux.
8. Thicken and Finish: Slowly whisk in the chicken broth and balsamic vinegar (if using). Bring the mixture to a simmer, whisking occasionally until the gravy thickens slightly, about 3 minutes. Remove the pan from the heat and swirl in the cold butter for richness and shine. Taste and adjust salt and pepper if needed.
9. Serve: Slice the pork loin roast and serve immediately with the roasted potatoes, drizzling the fresh pan gravy generously over the top.