Step 1

Preheat oven to 425 degrees.

Step 2

Peel onion then cut into slices (about 1/3-inch thick). Arrange onion slices into a rectangle roughly the same size as the loin in the center of a 10x15 baking pan (pan needs to be at least 1-inch deep).

Step 3

Pat pork loin dry with paper towels.

Step 4

Combine olive oil, salt, pepper, garlic, paprika and rosemary in a small bowl. Rub spice mixture all over pork loin then place the loin, fat-side up, on top of the onions.

Step 5

Bake, uncovered, at 425 degrees for 20 minutes. Open oven door then carefully pour half of the chicken broth into the pan (not on top of the loin).

Step 6

Continue cooking for 20 more minutes then add the remaining chicken broth to the pan.

Step 7

Continue cooking for 5-15 minutes longer or until internal temperature is at 145 degrees.

Step 8

Remove pan from oven, tent with foil then let rest 30 minutes. Yes, 30 minutes – it will still be steaming hot when you cut into it.

Step 9

The pork loin can be served 2 ways: with the pan juices as an au jus or thickened into a gravy with cornstarch.

Step 10

For either option, it’s entirely up to you whether to strain the juices to remove the onions.

Step 11

Option 1 – Au Jus: Taste pan juices for seasoning then add salt if desired. Serve in dipping cups or drizzled over sliced pork loin. If au jus has cooled too much by the time the meat is sliced, simply reheat in a small saucepan.

Step 12

Option 2 – Gravy: Once pork loin has rested, pour the pan juices (strained or not – totally up to you) into a saucepan then bring to a low boil. Mix 2 tablespoons cornstarch with 1/3 cup cold water. Drizzle in half then mix until thickened. Add the remaining slurry if needed (impossible for me to know how much liquid you're starting with so I don't know how much cornstarch you'll need). Taste for seasoning then add salt if desired.