Boneless Pork Loin and Vegetables - Oven-Roasted

Pork Loin, Boneless, Oven-Roasted and Gluten-Free

Boneless Pork Loin and Vegetables - Oven-Roasted

Boneless Pork Loin and Vegetables – Oven-Roasted

The most common complaint I hear when I make this roast is “why didn’t you make more?”  If you don’t want thickened gravy, you’ll still have flavorful cooking juices (“au jus”) to keep everything moist and tasty, and it will be low-carb and paleo, too.

Leftovers can be sliced to make some great sandwiches or wraps.  Pair some sliced pork roast with some honey mustard and fresh lettuce on whole grain bread for a lunch that will hold you till supper.   You would also have a filling lunch if you wrap it up in a flatbread with some baby Swiss cheese and thinly sliced onion and tomatoes, and then spread it with a little horseradish sauce.

I’ve also found that I can make a super-fast supper with a little of this leftover roast pork loin, a few frozen vegetables and some leftover rice.  Roast Pork Fried Rice with Stir-Fried Vegetables can be  hot and on the table in 15 minutes or less.

In addition to how good it tastes, preparing this pork loin recipe to include in your gluten-free diet is really easy, so don’t be timid to try it.


Pork Loin, Boneless, Oven-Roasted and Gluten-Free

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

3 – 4 servings per pound


Roasting the Pork:
  • 4 Pounds Pork Loin, Lean, Boneless
  • 1 Teaspoon Olive Oil
  • 1/2 Cup Water or Homemade Stock
  • 2 Gluten-Free Beef Bouillon Cubes, or 2 Vegetable Bouillon Cubes, optional
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Dried Parsley, optional, or other seasoning
Roast Pork Pan Gravy – Optional (makes 2 Cups):
  • 2 Tablespoons Fat, Skimmed From Top of Juices
  • 4 Tablespoons Rice Flour or Potato Starch Flour
  • Meat Juices plus enough Water to equal 2 cups
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper


Preheat oven to 450 degrees F.

Spread oil in bottom of roasting pan.

Place roast in pan.

Put in oven uncovered for 15 minutes.

Add water, bouillon cubes, pepper, dry mustard and dried parsley. Cover.

Reduce heat to 325 degrees F.

Continue to roast until tender and the internal temperature reads 160 degrees F on a meat thermometer.

Estimated Roasting Time (approximate – be sure to check the meat thermometer):

-If 3 to 4 lbs, bake for about 2.25 to 2.75 hrs

-If 4 to 6 lbs, bake for about 2.5 to 3 hrs

-If 6 to 8 lbs, bake for about 3 to 3.5 hrs

Prepare the Optional Roast Pork Pan Gravy:

Remove roast to hot platter.

Leaving crusty bits in pan, pour meat juices and fat into large measuring cup.

Skim off fat, reserving 3 to 4 tablespoons.

Add water to meat juices to equal 2 cups.

Return the reserved fat to pan.

Stir in 1/4 cup rice flour or potato starch, blend fat and flour until smooth.

Cook over medium-low heat, stirring constantly till bubbly.

Remove pan from the heat for a moment.

Add 2 cups liquid (meat juices plus water) all at once; blend.

Season with salt and pepper.

Return to heat; simmer and stir 2 to 3 minutes.

To serve:

Drizzle gravy over the sliced roast.

In the picture above we had carrots, celery, cauliflower and some shredded cabbage for a side dish; there were also mashed potatoes.



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  • daniel

    May 2, 2011

    How is this glutton free?

    • Pat

      May 2, 2011


      This recipe is gluten free because —
      – some of the ingredients are naturally free of gluten: pork, olive oil, salt, pepper, mustard and parsley, and
      – because the bouillon cubes are checked to be sure they are gluten-free (I usually use Herb-Ox brand to be sure of that), and
      – because the thickening ingredient used for the gravy is rice flour, which is gluten-free.
      I’m sorry if I didn’t make that clear enough in the post. Thanks for your question.


  • Kim

    June 8, 2010

    This looks really great. I like to buy pork loin because it is so cheap but I have got stuck in a rut on preparation. I have an abundance of rosemary in my garden so I always mince a ton of that and sprinkle it along with kosher salt and pepper on my cutting board and then roll the loin all around so it gets covered. Then roast it. It is great but I need a change. Thanks for posting it.

    • trulypat

      June 8, 2010

      Thanks, Kim. Your fresh rosemary and kosher salt and pepper sound really good, too — fresh rosemary smells so enticing!

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