Oven-Roasted Pork Loin for Two: Your Perfect, No-Leftover Sunday Dinner

Imagine a classic Sunday dinner, complete with tender pork roast, perfectly roasted vegetables, and rich homemade gravy – all without the overwhelming mountain of leftovers! This recipe for an Oven-Roasted Small Pork Loin is designed specifically for two people, ensuring a comforting, delicious meal that hits all the right notes for a special occasion or a cozy weeknight.

For those who love the idea of a hearty roast but live in a smaller household, traditional recipes often present a challenge. Most call for large cuts of meat, leaving you with days of repetitive leftovers. We understand that sometimes you just want enough for a satisfying meal tonight, and maybe a small portion for lunch tomorrow, but certainly not a week’s worth of pork! This recipe focuses on a 1-pound boneless pork loin, carefully cooked in the oven to achieve that coveted crispy exterior and juicy interior, eliminating the dreaded dry, overcooked roasts of childhood memories. While I’ve previously shared my Instant Pot Pork Roast for Two with Vegetables, this guide will walk you through creating an equally delicious, perfectly roasted small pork loin in the oven.

A properly cooked pork loin roast should boast a beautiful, golden-brown crust, bursting with flavor from a perfect sear and thoughtful seasoning. If your roast turns out pale and dry, it’s time for a new approach. This method ensures a succulent main course, reminiscent of beloved family meals, that will impress even the most discerning palates. It’s not just a meal; it’s an experience, tailor-made for intimate dinners, whether it’s a routine Sunday supper or a special occasion like a Christmas Dinner for Two.

Understanding Your Cut: Pork Loin vs. Pork Tenderloin

One of the most common sources of confusion at the butcher counter or grocery store is the difference between pork loin and pork tenderloin. Despite their similar names, these are distinct cuts of meat and are not interchangeable in recipes, especially when it comes to roasting.

Pork Loin: This cut is typically wide and thick, often featuring a significant fat cap on one side. Its larger size and fat content make it ideal for roasting, as the fat helps keep the meat moist and contributes to a flavorful crust. It can be purchased bone-in or boneless, but for a smaller roast intended for slicing, boneless is generally preferred.
Pork Tenderloin: In contrast, pork tenderloin is long, narrow, and very lean, with minimal fat. Its delicate nature means it cooks quickly and is prone to drying out if roasted for too long or at too high a temperature. Tenderloin is better suited for quick-cooking methods like pan-searing, grilling, or slicing into medallions.

For this recipe, we specifically use pork loin. Roasting a tenderloin would likely result in an overcooked, dry piece of meat, losing the tenderness and juiciness we aim for. Stick to pork loin for this classic roast!

Sourcing the Perfect 1-Pound Pork Loin Roast

Finding a small cut of meat can sometimes be the trickiest part of cooking for a smaller household. Most grocery stores pre-package pork roasts in larger 2-3 pound sizes to maximize cost efficiency. Here are your best options for securing a 1-pound boneless pork loin:

Visit Your Butcher Counter: If your grocery store has a dedicated butcher, this is your best bet. Simply ask them to cut a 1-pound piece from a larger pork loin. They are usually happy to accommodate specific requests and can provide expert advice.
Buy and Portion at Home: If a butcher counter isn’t available, purchase the smallest pork loin roast you can find. Once home, use a digital food scale (affiliate link) to accurately divide the roast into 1-pound (or slightly larger, for a generous serving) portions. Wrap the extra portions tightly in plastic wrap, then place them in a freezer bag. They can be safely frozen for up to 6 months, making future small roasts a breeze! My original pork loin for this recipe weighed about 2.25 pounds, which I easily cut into two pieces just over 1 pound each – perfect for two separate dinners.

Can I substitute pork shoulder for pork loin? While both pork shoulder (also known as pork butt) and pork loin are large cuts, they have very different fat contents and muscle structures. Pork shoulder is much fattier and is typically used for slow-cooking methods like pulled pork, where it becomes incredibly tender. Pork loin, being leaner, requires shorter cooking times and will yield a different texture and flavor profile. Therefore, they are not interchangeable in this recipe.

The Perfect Accompaniments: Vegetables for Your Pork Roast

A classic pork roast dinner isn’t complete without a medley of hearty, flavorful vegetables roasted alongside the meat. These not only complement the pork but also absorb its savory drippings, becoming tender and caramelized in the process. For this recipe, we use a traditional blend that provides both taste and texture:

Carrots: Their natural sweetness becomes more concentrated and delicious when roasted.
Celery: Adds a subtle savory and earthy note.
Potatoes: Essential for a comforting roast. Red potatoes are used here for their firm texture and thin skin, which doesn’t require peeling. Yukon Gold or Russet potatoes can also be used; if using Russets, you might prefer to peel them. Cut all potatoes into 1-inch pieces for even cooking.
Onion (Yellow or White): Sweetens and caramelizes, adding a foundational flavor to the entire dish and the subsequent gravy.
Garlic: Whole peeled cloves become wonderfully soft and mellow, infusing the vegetables and pan drippings with aromatic depth.
Fresh Rosemary: Its woody, pine-like aroma is a classic pairing with pork, elevating the entire dish.

Mastering the Oven-Roasted Pork Loin for Two

Cooking a pork roast in the oven to perfection involves a few key steps that ensure maximum flavor and a beautifully tender result. Forget dry, bland pork – this method guarantees success!

Preheat and Prepare: Start by preheating your oven to 400°F (200°C) and have your roasting pan ready. Season your 1-pound boneless pork loin generously on all sides with salt and black pepper. Don’t be shy with the seasoning; it forms the foundation of the flavor.
The Crucial Sear: Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Place the pork loin fat-side down in the hot skillet and sear for about 4 minutes until deeply golden brown and caramelized. Flip and sear the other side for another 4 minutes. Then, sear each of the remaining two sides for 1 minute each. This browning step, known as the Maillard reaction, creates a rich, complex flavor and a desirable crispy crust that simply cannot be achieved by roasting alone. Transfer the seared pork to a plate.
Deglaze for Flavor: Drain any excess oil from the skillet, leaving behind those incredibly flavorful brown bits (fond) stuck to the bottom. Carefully add about 1/2 cup of chicken or vegetable broth to the hot skillet. It will sizzle and steam, which is normal! Use a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan. This deglazing step captures all the concentrated flavor, which will become part of your vegetables and gravy.
Assemble Your Roast: In a large bowl, combine your prepped vegetables – onion, potatoes, garlic, celery, carrot, and fresh rosemary. Pour the broth mixture from the skillet over the vegetables and stir to coat evenly. Add a little extra olive oil if the vegetables seem dry. Spread the seasoned vegetables evenly into the bottom of your roasting pan.
Roast to Perfection: Place the seared pork loin on top of the vegetables, fat side up. This allows the fat to render down, basting the roast and contributing to the vegetables’ flavor.

Do You Cover a Pork Roast in the Oven?

No, for this recipe, you generally do not cover a pork roast in the oven. Roasting it uncovered is key to developing that beautiful, crispy, golden-brown crust. If you were to cover it with foil, the trapped steam would prevent browning, resulting in a less appealing, soggy, and gray exterior. The goal is a perfect roast, not a steamed piece of meat.

How Long Does It Take to Cook a 1-Pound Pork Loin Roast?

Due to its modest size, a 1-pound boneless pork loin roast cooks relatively quickly. It typically takes about 35-40 minutes in a 400°F (200°C) oven. The most accurate way to determine doneness is by using a meat thermometer. The pork is cooked when its internal temperature reaches between 145°F (63°C) and 165°F (74°C) in the thickest part. Remember that the temperature will rise slightly as the meat rests. For best results and juiciest meat, aim for the lower end of this range (145-150°F) and allow it to rest. If your vegetables need more time to soften after the pork is done, you can remove the pork, tent it with foil, and continue roasting the vegetables for another 5-10 minutes.

Crafting the Perfect Gravy from Pan Drippings

No Sunday roast is truly complete without a rich, savory gravy, and making it from the pan drippings is the secret to unparalleled flavor. While a small roast may not yield a massive amount of drippings, there’s certainly enough to create a delicious, restaurant-quality gravy.

Prepare the Drippings: While your pork roast is resting (a crucial step to keep it juicy!), strain the roasted vegetables from the roasting pan, keeping them warm for serving. Collect all the liquid and any brown bits from the pan. You can either make the gravy directly in the roasting pan on your stovetop (if it’s stovetop-safe) or transfer the liquid and bits to a medium saucepan. Using the roasting pan is ideal as it allows you to scrape up every last bit of flavor.
Create the Roux: Heat the pan over medium heat. Add 1 tablespoon of unsalted butter to the drippings. Once melted, stir in 2 tablespoons of all-purpose flour to form a thick paste, known as a roux. Cook the roux for about 1 minute, stirring constantly. This step is essential to cook out the raw flour taste and allows the flour to thicken the gravy effectively.
Whisk in Broth: Gradually and slowly whisk in 1/2 cup of chicken or vegetable broth. Start with a small amount to create a smooth paste, then gradually add the rest, whisking continuously to prevent lumps.
Thicken and Finish: Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until the gravy has thickened to your desired consistency. Stir in 1 tablespoon of milk for a touch of creaminess, and incorporate any juices that have accumulated from the resting pork. These juices are liquid gold for flavor!
Season to Taste: Taste the gravy and add more salt if necessary. The amount needed will depend on the saltiness of your broth and the type of salt you’re using. I often add about 1/4 teaspoon of kosher salt at this stage.

Once your rich, flavorful gravy is complete, serve it generously over slices of the tender pork loin and your perfectly roasted vegetables. This meal is a true testament to the joy of home cooking, scaled perfectly for two.

Pork Roast Dinner For Two

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
1 hour 15 minutes

Total Time:
1 hour 45 minutes

Enjoy a classic Sunday dinner for two without the leftovers by cooking Pork Roast For Two in the oven with vegetables and gravy.

Ingredients

1 pound (16 ounces) boneless pork loin (not tenderloin)
Salt (kosher preferred) and black pepper, to taste
1 tablespoon olive oil
1/2 cup chicken or vegetable broth/stock
1/2 small yellow or white onion, sliced (about 1 cup)
1/2 pound (8 ounces) red potatoes, cut into 1-inch pieces (about 2 large potatoes)
8 garlic cloves, peeled
2 ribs celery, cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 tablespoon fresh rosemary leaves

Gravy

1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth/stock
1 tablespoon milk
Salt to taste, preferably kosher

Instructions

Preheat oven to 400F (200°C). Have a roasting pan ready.
Season the pork on both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Once hot, add the pork fat side down. Cook until brown, about 4 minutes. Flip and cook the other side until brown, about 4 minutes.
Turn the pork onto one side and sear for 1 minute or until brown then sear the remaining side for 1 minute or until brown. Transfer pork to a plate.
Drain the excess oil from the skillet. Very carefully, add the broth to the skillet (it will sputter so add a little bit then once it settles down add the rest). Stir and scrape up any brown bits left behind from the pork.
In a large bowl add the onion, potatoes, garlic, celery, carrot, and rosemary. Add broth mixture and salt to taste then stir until coated. If the vegetables don’t seem fully coated, add a little bit of olive oil. Transfer to the bottom of the roasting pan.
Add pork fat side up on top of vegetables. Roast for 35-40 minutes or until the internal temperature of the pork is between 145-165F (63-74°C). Transfer the pork to a plate and tent with some foil to keep it warm. Let it rest while you make the gravy. If the vegetables aren’t soft enough, roast the vegetables another 5-10 minutes while the pork rests.
For the gravy: Place a strainer on top of a large bowl. Strain the roasted vegetables and keep them warm for serving. Transfer the liquid and any solids (brown bits) back into the roasting pan, or to a medium saucepan.
Heat the pan on the stove over medium heat until hot. Add butter and cook until melted, scraping up any bits stuck in the pan.
Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown, stirring constantly.
Slowly stir in the broth, whisking continuously to avoid lumps. Bring to a boil then cook until thickened, about 5 minutes. Stir in the milk and any juices accumulated from the pork resting. Taste and add more salt if necessary (I added 1/4 teaspoon kosher salt). Serve immediately with pork and vegetables.

Notes

Own a pressure cooker? Check out my Instant Pot Pork Roast For Two recipe for an alternative cooking method.

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