Pork Roast in Onion Gravy
Tender pork simmered in a rich onion gravy is a perfect match for mashed potatoes any night of the week. You can easily substitute a boneless pork loin roast if you like; just reduce the cooking time to five hours.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 272 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 65 mg |
| sodium | 210 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 11% |
| vit A | 2% |
| vit C | 10% |
| folate | 5% |
-
1/2 tsp (2 mL) whole cloves
1 bone-in rib-end pork loin roast (about 4 lb/2 kg)
1/2 tsp (2 mL) pepper
2 tbsp (25 mL) vegetable oil
Onion Gravy:
4 onions, sliced
1 tsp (5 mL) cumin or caraway seeds
1 cup (250 mL) each white wine and chicken stock (or 2 cups/500 mL chicken stock)
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) cider vinegar
4 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cornstarch
1/4 cup (50 mL) minced fresh parsley
Preparation:
Stick cloves into pork; sprinkle with pepper. In large skillet, heat half of the oil over medium-high heat; brown pork on all sides, about 8 minutes. Transfer to plate; pour off fat in pan.
Onion Gravy: Add remaining oil to pan; sauté onions and cumin seeds until golden, about 8 minutes. Scrape into slow-cooker. Add pork and any accumulated juices, wine, stock, tomato paste, vinegar, garlic, bay leaves and salt. Cover and cook on low until pork is tender, about 6 hours.
Transfer pork to plate; tent with foil. Skim off any fat from gravy. Whisk cornstarch with 1/4 cup (50 mL) water; stir into gravy. Increase heat to high; cover and cook until thickened, about 15 minutes. Discard bay leaves. Stir in parsley. Serve pork with gravy.
Source
Canadian Living Magazine: November 2004
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