Main Courses
This America's Test Kitchen pork loin roast delivers restaurant-quality results with a crisp celery crown and rich herb-infused gravy. I've perfected this technique after years of testing—no guesswork, just precise methods that transform a simple cut into a showstopping centerpiece.
The secret lies in proper brining, precise temperature control, and that signature celery crown that adds both texture and visual appeal.
What sets this recipe apart is the combination of tender, juicy pork with a crispy exterior and velvety herb gravy that ties everything together.
We'll use a dry brine to ensure maximum flavor penetration, then roast the pork to a perfect internal temperature before adding the celery crown in the final minutes for that signature crunch. The herb-infused gravy, made from the pan drippings, adds depth and richness without overpowering the natural pork flavor.
By following these exact techniques, you'll achieve a pork loin that's moist in the center with a golden-brown crust, topped with crisp celery that adds both visual drama and satisfying texture.
The herb gravy will be perfectly balanced—rich enough to coat every bite but never heavy. This is the kind of pork roast that makes weeknight dinners feel like special occasions.
The recipe scales beautifully for gatherings, and the leftovers reheat perfectly for sandwiches or fried rice. Trust me, once you try this method, you'll never buy pre-made pork roasts again. Let's get started with the precise steps that have earned this recipe its reputation for reliability and flavor.
Ingredients for america's test kitchen pork loin roast
Precision-cut ingredients for a showstopping pork loin with crisp celery crown and velvety herb gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Loin Roast 🥓 | 3 lb | Center-cut, 1.5-inch thick |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Fresh Black Peppercorns 🌶️ | 1 ½ tsp | Cracked, not ground |
| Fresh Thyme Sprigs 🌿 | 4 whole | Stems removed, leaves only |
| Fresh Rosemary Sprigs 🌿 | 3 whole | Needles only, finely chopped |
| Celery Stalks 🧅 | 6 whole | Trimmed, cut into 1-inch pieces |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For gravy thickening |
| Chicken Stock 💧 | 1 ½ cups | Low-sodium, homemade preferred |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc recommended |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Granulated Sugar 🍬 | 1 tsp | For celery caramelization |
The bone-in pork loin is non-negotiable for maximum flavor and moisture—look for a center-cut roast with even thickness. Whole Foods or your local butcher typically carry the best quality, but most grocery stores stock adequate options. Fresh herbs are essential: thyme and rosemary should smell vibrant, not wilted. For the celery crown, select firm stalks with bright green leaves—Trader Joe's often has the freshest selection. The Diamond Crystal kosher salt is preferred for its larger crystals, which dissolve more cleanly than table salt, ensuring proper brining without over-salting.
No fresh herbs? Dried thyme and rosemary at one-third the amount will suffice, though the flavor won't be as bright. Substitute vegetable stock for chicken stock if needed, but the gravy will lack depth. For the wine, dry white like Sauvignon Blanc is ideal, but a dry Riesling works in a pinch. The granulated sugar in the celery crown is crucial—it caramelizes during roasting, adding a subtle sweetness that balances the savory pork. If you're short on butter, vegetable shortening can be used, though it won't brown as beautifully. Prefer a different herb profile? Swap rosemary for fresh sage—it pairs beautifully with pork and adds a distinct earthy note.
Store the pork loin and herbs in the fridge until ready to brine, no more than 24 hours ahead. The celery crown should be prepped the day of roasting to maintain crispness. Once roasted, the pork keeps 3-4 days in the fridge, though the celery crown loses crispness after 2 days. For longer storage, slice the pork and freeze portions for up to 3 months. The gravy reheats well—simmer gently on the stove, adding a splash of chicken stock if it thickens too much. Portion leftovers into airtight containers for easy reheating, and always let the pork rest 15 minutes before slicing to retain juices.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s literally three steps: salt, pepper, and herbs. No marinades, no fancy rubs—just a bone-in pork loin getting a cozy bed of thyme and rosemary while it roasts. Honestly, if I can do it while scrolling through my phone, so can you.
- Crispy-Perfect Edge: That bone-in secret? It renders into pure, golden fat that bastes the meat as it roasts, giving you a crackling crust and juicy center—no thermometer required. Between us, the first time I saw it come out like that, I nearly dropped the pan.
- Weeknight to Weekend: Throw it in the oven for lunch with crusty bread, or make it ahead for Sunday dinner when your in-laws are over. The leftovers? Slice thin for sandwiches or shred for tacos—this roast doesn’t care what you throw at it.
Step-by-step instructions for america's test kitchen pork loin roast
Master this technique and you'll achieve a perfectly tender, crisp-skinned pork loin with a signature celery crown and rich herb-infused gravy.
Prepare the Celery Crown and Season the Roast
Trim the 6 whole celery stalks into 1-inch pieces and combine them with 1 teaspoon granulated sugar in a small bowl. This creates a caramelized crown that adds sweet, crunchy contrast to the savory pork. Set aside while you prepare the roast.
Remove the 3 lb bone-in pork loin roast from the refrigerator and pat it dry completely with paper towels—moisture is the enemy of crispy skin. In a small bowl, combine 1.5 tablespoons kosher salt and 1.5 teaspoons cracked black peppercorns. Rub this mixture generously over the entire surface of the pork, including the cavity if your roast has one. The salt will penetrate the meat and enhance flavor throughout.
Sear the Pork and Build the Celery Crown
Heat a large oven-safe skillet over medium-high heat until hot. Add the ½ cup unsalted butter and let it melt completely, then add the sugar-coated celery. Cook for 5-6 minutes, stirring occasionally, until the celery softens and begins to caramelize. Remove the skillet from the heat and set aside.
Return the skillet to medium-high heat and add the pork loin, fat-side down. Sear for 4-5 minutes until the fat renders and the skin develops a deep golden-brown crust. Flip the roast and sear the other side for another 4-5 minutes. This initial searing locks in juices and creates the foundation for crispy skin.
Roast to Perfect Medium-Rare
Transfer the skillet to a 425°F preheated oven and roast the pork loin for 25-30 minutes, or until the internal temperature reaches 140°F on a meat thermometer. The bone-in cut will continue cooking slightly as it rests, so don't overcook. The skin should be deep golden brown, and the meat should feel firm but still slightly springy to the touch.
While the pork roasts, remove the 4 whole fresh thyme sprigs and 3 whole fresh rosemary sprigs from their stems. Finely chop the rosemary needles and set both herbs aside for the gravy. The thyme leaves will be used later to infuse the stock.
Create the Herb-Infused Gravy
Remove the pork loin from the skillet and tent loosely with aluminum foil. Place the skillet back on the stovetop over medium heat and add the ½ cup dry white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the 2 tablespoons all-purpose flour and cook for 1 minute to create a roux. Slowly whisk in the 1.5 cups chicken stock and the chopped rosemary and thyme leaves. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Season to taste with additional salt or pepper if needed.
Rest and Serve with Celery Crown
Let the pork loin rest for 10-15 minutes before carving. This resting period ensures the juices redistribute throughout the meat, preventing them from running out when sliced. Use a sharp carving knife to slice the pork into ½-inch thick slices, fanning them slightly for presentation.
Return the skillet with the gravy to the stovetop and warm through. Spoon the gravy over the sliced pork and garnish with the caramelized celery crown and ¼ cup chopped fresh parsley. Serve immediately with roasted vegetables or a simple green salad to complement the rich flavors.
Pro Tips For Making America'S Test Kitchen Pork Loin Roast
- USE A MEAT THERMOMETER: I learned this the hard way—pork loin can go from perfect to dry in minutes if you eyeball it. Stick that probe into the thickest part (avoid the bone) and pull it at 140°F internal temp. The recipe’s resting time will bring it to 145°F safely.
- SALT THE ROAST 12-24 HOURS EARLY: I used to salt pork loin right before roasting, and the crust never got crispy. For this recipe, salt the roast generously (about 1 tsp per pound) and let it sit uncovered in the fridge. The salt draws out moisture, then reabsorbs, guaranteeing that golden, flavorful bark.
- SKIP THE CROWDED PAN: I was skeptical until I tried it—don’t overfill your roasting pan. If you’re using the ATK method with aromatics, spread them out in a single layer. A crowded pan steams the meat instead of browning it, and that’s how you end up with sad, pale pork.
- REST IT UNDER FOIL: This isn’t the prettiest method, but it’s the tastiest. After roasting, tent the pork loin loosely with foil and let it rest for 10-15 minutes. Without this step, all the juices rush out when you slice, and your effort goes to waste—trust the process.
Perfect pairings for this america's test kitchen pork loin roast
Herb-Infused Gravy
This rich gravy transforms simple pan drippings into a velvety sauce that coats every bite. I always use Sauvignon Blanc for its crisp acidity—it cuts through the pork's richness beautifully.
For extra depth, add 1 sprig of fresh thyme while simmering. The rosemary and thyme leaves infuse the gravy with aromatic brightness, balancing the pork's savory notes. 🍷
Celery Crown Garnish
The caramelized celery crown isn't just decoration—it adds sweet, crunchy contrast that elevates the dish. Toss 6 celery stalks with 1 tsp sugar before roasting to create that signature golden-brown crust.
For extra flair, sprinkle with flaky sea salt after baking. I love serving this with roasted Brussels sprouts or garlic mashed potatoes to round out the meal.
Wine Pairings
A dry Riesling or Chardonnay complements the pork's richness perfectly. The acidity in these wines cleanses your palate between bites. For red wine lovers, a Pinot Noir from Oregon offers enough body without overpowering the herb notes. I avoid heavy reds like Cabernet—they clash with the delicate celery crown.
Beer Pairings
Craft a Belgian witbier like Hoegaarden for its citrusy notes that refresh the palate. For a local favorite, try a Southern-style lager like SweetWater 420—its crisp finish balances the pork's richness.
Avoid IPAs or stouts; their bitterness competes with the herb gravy. A light wheat beer works beautifully too. 🍺
Vegetable Sides
Roasted carrots and parsnips with honey glaze add natural sweetness that pairs well with the celery crown. For a lighter option, sautéed spinach with garlic brightens the plate.
I always include crusty bread—the gravy soaks in perfectly, making every bite delicious. A simple arugula salad with lemon vinaigrette cuts through the richness.
Make-Ahead Tips
Prep the celery crown and gravy ingredients the night before to save time. Reheat the gravy gently on the stove, adding a splash of chicken stock if it thickens too much.
The pork loin reheats best in a 350°F oven for 15-20 minutes with a splash of apple cider to keep it moist. Store leftovers in airtight containers for up to 4 days. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use a bone-in pork loin instead of boneless?
The bone-in cut stays juicier during roasting because the bone acts as an insulator, helping retain moisture. The bone also adds depth of flavor as it renders during cooking. For best results, choose a center-cut roast with even thickness—this ensures even cooking throughout.
Can I substitute bone-in pork loin with another cut like tenderloin?
While you can use tenderloin, it's not ideal for this recipe. Tenderloin is more delicate and lacks the fat and connective tissue that give bone-in pork its signature flavor. If you must substitute, use a bone-in pork shoulder instead, but adjust your cooking time and temperature accordingly. The celery crown technique still works beautifully.
What's the best way to ensure my pork loin doesn't dry out?
Start with a properly brined roast and never skip the resting period. After removing from the oven, tent the pork with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute. Also, use a meat thermometer to pull the pork at 140°F—it will carry over to 145°F while resting.
How do I make the celery crown extra crispy?
Toss the celery pieces with 1 teaspoon sugar before roasting to promote caramelization. Spread them in a single layer on a baking sheet and roast at 425°F for 10 minutes before adding to the pork. For even more crunch, sprinkle with flaky sea salt after roasting. The key is high heat and minimal stirring to prevent steam from softening them.
Can I make this recipe ahead of time for a dinner party?
Prep the celery crown and gravy ingredients the night before. Cook the pork just before serving, then reheat the gravy gently on the stove. For leftovers, store the pork in airtight containers and reheat in a 350°F oven for 15-20 minutes with a splash of apple cider to keep it moist. The celery crown loses crispness after 2 days, so make it fresh if possible.