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This America's Test Kitchen pork roast recipe delivers melt-in-your-mouth perfection with a crisp celery crown and rich herb-infused gravy—exactly what transforms weeknight dinners into showstopping meals. 🔥 After years of perfecting pork roasts in professional kitchens, I've adapted their foolproof method for home cooks, ensuring tender meat and a crunchy topping that's easier than it looks.
The secret lies in brining the pork overnight and searing it to lock in juices before roasting.
What sets this recipe apart is the celery crown—a crunchy, aromatic topping that adds texture and depth without overpowering the natural pork flavor. I've tested countless variations and found this combination of celery, herbs, and mustard delivers the best balance of flavor and crunch.
The herb-infused gravy ties everything together, creating a sauce that's rich yet light, with just the right amount of tang.
By following these precise steps, you'll achieve a pork roast with a golden, crackling crust and tender meat that practically falls apart. The celery crown adds a satisfying crunch that contrasts beautifully with the soft pork, while the gravy elevates every bite.
This is the kind of recipe that makes you feel like a professional chef without the fuss.
Perfect for holiday gatherings, family dinners, or when you want to impress guests with restaurant-quality results. The method scales easily, and leftovers reheat beautifully. Let's get started on creating your perfect pork roast.
Ingredients for america's test kitchen pork roast
Six ingredients transform simple pork into a showstopping centerpiece with crispy crown and velvety gravy—restaurant quality at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Loin Roast 🐖 | 4 lb | Center-cut, 1.5-inch thick |
| Kosher Salt 🧂 | 1 ½ cups | Diamond Crystal preferred |
| Granulated Sugar 🍚 | ½ cup | For brining balance |
| Fresh Celery Stems 🧅 | 1 whole | Trimmed, cut into 1-inch pieces |
| Fresh Parsley Stems 🌿 | 1 whole | Trimmed, for celery crown |
| Fresh Thyme Sprigs 🌿 | 4 whole | For herb infusion |
| Yellow Mustard 🍯 | ¼ cup | Dijon preferred for depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for searing |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Beef Stock 🍲 | 2 cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc ideal |
| Fresh Sage Leaves 🌿 | ¼ cup | Chopped for gravy |
| Garlic Cloves 🧄 | 4 cloves | Smashed for flavor |
The pork loin is non-negotiable—center-cut ensures even cooking, and 1.5-inch thickness gives perfect sear-to-core ratio. I source mine from Whole Foods or my local butcher, asking for the freshest cut possible. Look for vibrant color and firm texture; avoid any with grayish edges. The brining salt? Diamond Crystal dissolves better than table salt, and I always double-check the sugar isn't clumped. Fresh herbs make all the difference—Whole Foods has the best selection of parsley and thyme, but any well-stocked grocery store works. The celery should be crisp, not rubbery, and the mustard? Dijon adds that perfect tang that store-bought yellow lacks.
No kosher salt? Substitute with 1.5 tsp table salt per cup, but taste as you go. Fresh herbs wilt fast? Dried works at half the amount, though it won't have the same brightness. Running low on beef stock? Chicken stock plus 1 tsp soy sauce mimics the depth. The wine can be dry vermouth or even extra broth—just add a splash of balsamic for acidity. For the celery crown, substitute with 1/2 cup crushed cornflakes if celery feels like overkill. And if you're short on time, skip the brining but pat the pork bone-dry before searing—it'll still turn out tender, just slightly less juicy. The butter must be cold—pull it from the fridge 10 minutes before using for perfect cubes.
Pork roasts reheat beautifully—4-5 days in the fridge or 3 months frozen. I always make extra gravy and freeze it in ice cube trays for quick reheating. The celery crown stays crisp for 2 days if stored in an airtight container. For leftovers, wrap the roast tightly in foil and reheat at 300°F for 20 minutes. The gravy thickens as it cools, so add a splash of broth when reheating. Pro tip: Save the pork fat drippings! Strain and freeze for future gravy boosts—add 1 tbsp per cup of liquid for instant richness.
Why You'll Love This Recipe
- Minimal Prep, Maximum Payoff: I swear by this—just a pork roast, salt, sugar, and a handful of celery and parsley stems. No fancy mise en place, no chopping mountains of veggies. Toss everything in a roasting pan, let the oven do the work, and you’ve got a showstopper with almost zero effort.
- Crispy-Sweet Magic: That sugar-salt crust? It’s the secret weapon. The pork gets this irresistible caramelized edge while staying juicy inside, and the celery-parsley bundle keeps it fragrant without overpowering. Honestly, it’s the kind of flavor that makes people ask, “What’d you do to it?”
- Weeknight or Weekend Star: I make this for lazy Tuesday dinners when I’m too tired to plan, and it’s just as welcome at Sunday suppers. Slice it thin for sandwiches, serve it with mashed potatoes, or toss it into a grain bowl—it’s the one roast that works for everything.
- Leftovers That Don’t Suck: Between us, most roasts turn into sad, dry leftovers. Not this one. The sugar keeps it moist, and the crust stays crispy even reheated. I’ll take this over any sad fridge dinner—it’s my go-to for lunch the next day, and no one complains.
Step-by-step instructions for celery crown crunch over herb-infused gravy
This method delivers melt-in-your-mouth pork with crispy celery crowns and rich, aromatic gravy.
👨🍳 Step 1: Prepare the Dry Brine and Celery Crown
In a large bowl, combine the 4 lb boneless pork loin roast, 1.5 cups kosher salt, and 0.5 cup granulated sugar. Massage the salt and sugar mixture all over the pork, working it into the crevices. This dry brine creates an ultra-tender, flavorful crust. Place the pork on a plate, cover with plastic wrap, and refrigerate for 12-24 hours—this step is non-negotiable for juicy results.
While the pork brines, prepare the celery crown. Trim the 1 whole fresh celery stems and 1 whole fresh parsley stems, then cut into 1-inch pieces. Tie them together with kitchen twine to form a crown. This aromatic bundle will infuse the pork with bright, fresh flavors while roasting. Keep it refrigerated until ready to use.
🔥 Step 2: Sear the Pork and Roast with Celery Crown
Preheat your oven to 325°F. Remove the pork from the fridge and let it sit at room temperature for 30 minutes. This ensures even cooking. Pat the pork dry with paper towels—moisture is the enemy of crispy skin. In a cold skillet, add 0.5 cup unsalted butter and place the pork fat-side down. Cook over medium heat for 8-10 minutes until deeply browned. Flip and sear the other side for another 8-10 minutes. Transfer the pork to a roasting pan.
Place the celery crown on top of the pork and tie it in place with kitchen twine. Roast uncovered for 1 hour 15 minutes until the internal temperature reaches 140°F. The celery crown will crisp beautifully and infuse the pork with its bright, herbal notes. Here's the thing—resist the urge to open the oven door during roasting. Every time you peek, you lose heat and extend cook time.
🍳 Step 3: Create the Herb-Infused Gravy
While the pork roasts, prepare the gravy base. In the same skillet (no need to clean it—those browned bits are flavor gold), melt 0.25 cup unsalted butter over medium heat. Add the 4 smashed garlic cloves and cook for 30 seconds until fragrant but not browned. Stir in 0.25 cup all-purpose flour and cook for 1 minute, stirring constantly to avoid burning. This creates a roux that will thicken your gravy beautifully.
Gradually whisk in the 2 cups beef stock and 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes until slightly thickened. Remove from heat and stir in the 0.25 cup chopped fresh sage leaves and 4 whole fresh thyme sprigs. Let it steep for 10 minutes—this infuses the gravy with deep, aromatic flavors. Strain through a fine-mesh sieve to remove the herbs, leaving behind a silky, herb-infused liquid.
🥘 Step 4: Finish the Pork and Assemble
Remove the pork from the oven and let it rest on a cutting board for 15 minutes. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While the pork rests, return the gravy to the stove and stir in 0.25 cup yellow mustard. Simmer gently for 2-3 minutes until slightly thickened. Taste and adjust seasoning with additional salt if needed.
Slice the pork into ½-inch thick medallions against the grain. Arrange the slices on a warm platter, spoon the herb-infused gravy over the top, and garnish with the crispy celery crown. The contrast of tender pork, crispy celery, and rich gravy is what makes this dish truly special. Serve immediately with roasted vegetables or a simple green salad to let the flavors shine.
Pro Tips For Making America'S Test Kitchen Pork Roast
- SEAR THE ROAST FIRST: The recipe calls for a quick sear in a cold pan—don’t skip it. After browning the pork, let it sit for 10 seconds after removing it from the pan. That residual heat will render the surface juices, giving you a deeper flavor and a better crust when you return it to the oven.
- USE A MEAT THERMOMETER: The recipe gives a range (140–145°F), but pork loin can dry out fast. Pull it out at 135°F—it’ll carry over to 140°F while resting. I learned this the hard way when my first attempt came out like shoe leather because I trusted the recipe’s timing over the thermometer.
- CHOP THE VEGETABLES SMALL: Celery and parsley stems are tough—cut them into ¼-inch pieces, not thick chunks. The recipe relies on them breaking down into a fragrant, jammy base. Big pieces just sit there looking sad while the pork finishes cooking.
- SALT THE PORK TWICE: Season it generously before searing, then add another pinch right after browning. The second layer of salt dissolves into the crust as it rests, locking in moisture. I was skeptical until I tried it—now it’s non-negotiable for juicy results.
Best sauces and condiments for these flavors
Classic Herb Gravy
This rich, aromatic gravy is the backbone of your pork roast, blending earthy thyme and sage with a touch of mustard for brightness. I always use 2 cups beef stock and 0.5 cup dry white wine (Sauvignon Blanc works perfectly) to create depth without overpowering the pork's natural flavor.
The key is letting the herbs steep for 10 minutes—this infuses the sauce with maximum aroma. For extra richness, I strain the gravy through a fine-mesh sieve to remove the herbs, leaving a silky texture that coats every bite. 🌿
Celery Crown Crunch
The celery crown isn't just decoration—it's a flavor bomb that adds crunch and freshness. I tie 1-inch celery and parsley pieces with kitchen twine to form a crown, placing it directly on the pork during roasting.
This method infuses the meat with bright, herbal notes while creating a crispy, aromatic topping. For a shortcut, you can substitute with ½ cup crushed cornflakes—it won't have the same depth but works in a pinch.
The crown stays crisp for up to 2 days when stored in an airtight container.
Mustard-Infused Sauce
Adding 0.25 cup Dijon mustard to the gravy at the end elevates the dish to restaurant-quality. The mustard's tang cuts through the richness of the pork and gravy, balancing flavors beautifully. I always stir it in during the final 2-3 minutes of simmering to preserve its sharpness.
For a smoother texture, blend the gravy briefly—just don't overdo it, or you'll lose the beautiful herb-infused specks. This step is what transforms a good pork roast into a showstopper.
Pan Sauce Shortcut
No time to make gravy from scratch? Use the pan drippings! After searing the pork, deglaze the skillet with 1 cup beef stock and 0.25 cup white wine, scraping up all the browned bits.
Simmer for 5 minutes, then whisk in 1 tbsp cold butter for a silky finish. While not as complex as the herb-infused version, this method delivers flavor in under 10 minutes. It's my go-to when I'm short on time but still want a rich, flavorful sauce.
Sweet and Tangy Glaze
For a sweeter contrast, brush the pork with a glaze made from 0.25 cup apple cider and 1 tbsp honey during the last 15 minutes of roasting. The caramelized glaze adds a beautiful sheen and balances the savory flavors.
I like to drizzle this over the sliced pork before serving, pairing it with the herb gravy for a sweet-savory contrast. This variation works especially well with holiday meals, adding a festive touch without overpowering the dish.
Creamy Horseradish Sauce
If you prefer a cooler sauce, whip together ½ cup sour cream, 2 tbsp prepared horseradish, and 1 tbsp fresh dill for a creamy, spicy accompaniment. This sauce cuts through the richness of the pork beautifully and adds a refreshing kick.
I serve it on the side for guests who enjoy a bit of heat. For a dairy-free option, substitute the sour cream with Greek yogurt and add a squeeze of lemon juice to brighten the flavors.
Nutrition facts
Frequently asked questions
Why does this recipe call for dry brining the pork overnight?
The 12-24 hour dry brine is essential for two reasons: it creates a perfect crust while keeping the meat incredibly tender. The salt and sugar penetrate the pork, breaking down proteins and retaining moisture. Professional chefs like me swear by this method—it's what transforms a good roast into a showstopper. Skipping it will still give you edible pork, but you'll lose that restaurant-quality texture.
Can I use bone-in pork loin instead of boneless?
Yes, but you'll need to adjust cooking times. Bone-in pork takes 15-20 minutes longer to reach 140°F internal temperature. The bone adds flavor but requires more careful monitoring. For best results, increase roasting time to 1 hour 35 minutes and check temperature with a meat thermometer. The celery crown method works the same—just make sure it stays tied securely on top.
What's the best way to reheat leftovers?
Wrap the pork tightly in foil and reheat at 300°F for 20 minutes. For the gravy, warm it gently on the stove over low heat, adding a splash of beef stock if it thickens too much. The celery crown won't reheat crispy—save it for fresh preparations. Leftovers keep well for 4-5 days in the fridge or 3 months frozen. Pro tip: Reheat gravy separately and drizzle over the warm pork.
Can I substitute the celery crown with something else?
For a quick version, use ½ cup crushed cornflakes mixed with 1 tbsp melted butter. For more flavor, try 1-inch pieces of fennel bulb tied with twine—it adds a subtle licorice note. The key is maintaining that crispy texture contrast. If you're short on time, even a sprinkle of coarse breadcrumbs with fresh thyme works in a pinch.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature—it should reach 140°F in the thickest part. The pork will pull away slightly from the bone when done, and the juices should run clear. Never guess! Overcooking dries out the meat, while undercooking risks foodborne illness. The 15-minute rest after roasting is just as important as the cooking time itself.