Roast Pork with Gravy, Crispy Roast Potatoes, Peas, and Asparagus
This roast pork dinner brings together tender sliced pork, a simple pan gravy, crisp-edged potatoes, and bright green peas and asparagus. It’s the kind of meal that feels special enough for company, but it is still practical for a home cook on a weeknight if you plan the timing right.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Rest time: 15 minutes
- Total time: 1 hour 45 minutes
Ingredients
- 1 1/2 pounds Yukon Gold or red potatoes, cut into 1 1/2-inch chunks
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 1 boneless pork loin roast, about 2 pounds
- 2 teaspoons Dijon mustard
- 2 cloves garlic, finely grated or minced
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1 teaspoon paprika
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth or pork broth
- 1/2 cup water, as needed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar or lemon juice
- 1 cup frozen peas
- 1 bunch asparagus, tough ends trimmed
- 1 teaspoon butter for the vegetables, optional
Instructions
- Heat the oven: Position a rack in the center of the oven and heat to 425°F. Line a rimmed baking sheet with parchment for the potatoes.
- Start the potatoes: Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out cut-side down on the baking sheet. Roast for 20 minutes, then turn and roast 15 minutes more, until deeply golden and crisp at the edges.
- Season the pork: While the potatoes roast, pat the pork dry. Rub it with the remaining 1 tablespoon olive oil, Dijon mustard, garlic, thyme, paprika, 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper.
- Roast the pork: After the potatoes have roasted for 20 minutes, move them to one side of the oven if needed and place the pork on a small roasting pan or oven-safe skillet. Roast for 25 to 35 minutes, until the thickest part of the pork reaches 145°F on an instant-read thermometer.
- Rest the pork: Transfer the pork to a cutting board and let it rest for 10 to 15 minutes. The juices should settle, and the center should look juicy and just faintly pink, not raw.
- Make the gravy: Set the roasting pan or skillet over medium heat. Add the butter and shallot and cook for 2 minutes, stirring often. Sprinkle in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up any browned bits. Add the Worcestershire sauce and vinegar. Simmer for 3 to 5 minutes, whisking, until the gravy is smooth and lightly thickened. Add a splash of water if it gets too thick. Taste and season with salt and pepper.
- Cook the vegetables: Bring a small saucepan of salted water to a boil. Add the peas and cook for 1 to 2 minutes until bright green and tender. Drain. In a separate skillet or steamer basket, cook the asparagus for 3 to 5 minutes until crisp-tender and still vivid green. Toss both with a little butter if you like.
- Finish and serve: Slice the pork across the grain. Plate with the crispy potatoes, peas, and asparagus, then spoon the gravy over the pork and a little over the potatoes.
Tips, texture cues, and easy swaps
For the crispest potatoes, give them space on the pan and let them roast undisturbed during the first half of cooking. A hot oven and a dry surface help build browning, while crowded potatoes tend to steam.
If you want a stronger herb note, add a pinch of rosemary or sage to the pork rub. If you do not have shallots, use a little finely chopped onion. Bone-in pork chops can work in place of a roast, but reduce the cooking time and check the temperature sooner.
The pork is ready when it reaches 145°F and rests to a juicy finish. The potatoes should be browned on the outside and fluffy inside, while the peas and asparagus should stay bright and just tender.
Serving ideas
Serve this as a simple plated dinner with the pork in the center, potatoes tucked beside it, and the peas and asparagus arranged for color. A little extra gravy on the side is useful for anyone who wants a richer plate. Warm dinner rolls or crusty bread make a nice addition if you want to stretch the meal.
Storage and reheating
Store pork, potatoes, vegetables, and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork gently in a covered skillet with a splash of broth, or in a low oven until warmed through. Re-crisp the potatoes in a hot oven or air fryer. Reheat the gravy on the stovetop over low heat, whisking in a little water if needed. The peas and asparagus are best reheated briefly so they stay tender and bright.
