I’m so excited to share this recipe—it’s one of those dishes you truly must try. Whether you want to impress guests or enjoy a comforting Sunday supper, this savory pork roast delivers. The dry rub, a family recipe from an old cookbook, infuses the meat with deep flavor, and slow roasting in the oven makes the pork wonderfully tender.
This post includes three recipes in one: the Savory Pork Roast, a simple pan gravy made from the roast drippings, and a Sweet Potato & Apple Mash. The gravy is a revelation—deglazing the pan with chicken broth lifts the browned bits and spices, then a touch of cream and a cornstarch slurry turns those flavors into a silky sauce. It’s rich, satisfying, and the perfect companion to the roast.
Finish the meal with the Sweet Potato & Apple Mash—sweet and savory combine beautifully here. This mash pairs perfectly with the roast and gravy for a balanced, memorable meal. It’s easy to prepare and can bake alongside the roast if you’re short on time.
Savory Pork Roast with Pan Gravy + Sweet Potato & Apple Mash
Ingredients
Savory Pork Roast with Pan Gravy
- 3 lbs pork roast sirloin, or tenderloin
- 1-2 tsp salt, (depending on salt tolerance)
- 2 tsp dried crushed rosemary
- 1 ½ tsp dried oregano
- 1 ½ tsp dried thyme
- 1 ½ tsp ground sage
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Sweet Potato & Apple Mash
- 4 small/medium sweet potatoes or yams
- 2 small/medium apples, (sweet varieties like Braeburn, Fuji, or Gala work well)
- 1 ½ Tbsp pure olive oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp ground black pepper
- 1 Tbsp butter
Instructions
Savory Pork Roast with Pan Gravy
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Preheat oven to 300°F (150°C). Combine salt, rosemary, oregano, thyme, sage, black pepper, and nutmeg. Rub the mixture over all sides of the pork roast. Place the seasoned roast in a lightly greased baking dish, cover with foil, and bake low and slow for 2–3 hours, or until the internal temperature reaches 155°F (68°C).
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Remove the roast from the pan and transfer to a cutting board. Tent with foil and let it rest before slicing.
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To make the pan gravy, place the roasting pan with drippings over medium heat on the stovetop. Add the chicken broth to deglaze the pan, scraping up browned bits. Stir in the heavy cream and bring the mixture to a boil.
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In a small bowl, whisk together cornstarch and cold water to form a slurry. Once the gravy reaches a rolling boil, whisk in the slurry and continue whisking until the gravy thickens. Remove from heat and transfer to a gravy dish.
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Slice the pork and serve with the pan gravy.
Sweet Potato & Apple Mash
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Peel sweet potatoes and apples, core the apples, and cut both into roughly 1-inch cubes. Place the cubes in a large bowl.
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Add olive oil, cinnamon, ginger, salt, and pepper. Toss to coat evenly. Transfer the mixture to a lightly greased 9×13″ baking dish, cover with foil, and bake at 300°F (150°C) for 2–3 hours, or at 350°F (175°C) for 35–45 minutes, until tender.
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Mash the sweet potato and apple mixture to your desired texture using a potato masher. Stir in butter if desired. The mash should be moist from the trapped steam—taste and adjust seasoning if needed.
Notes
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Recipes added 9/10/15. Also seen on Oh Sweet Basil.