Tested till perfect Pork Roast in Onion Gravy
Pork Roast in Onion Gravy
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe3 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12


  • 1/2 tsp 1/2tspwhole cloves
  • 1 1bone-in rib-end pork loin roastbone-in rib-end pork loin roasts, (about 4 lb/2 kg)
  • 1/2 tsp 1/2tsppepper
  • 2 tbsp 2tbspvegetable oil

Onion Gravy:

  • 4 4oniononions, sliced
  • 1 tsp 1tspcumin or caraway seeds
  • 1 cup 1cupwhite wine
  • 1 cup 1cupchicken stock, (or 2 cups/500 mL chicken stock)
  • 1/4 cup 1/4cuptomato paste
  • 2 tbsp 2tbspcider vinegar
  • 4 4cloves garlic, minced
  • 2 2bay leafbay leaves
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupcornstarch
  • 1/4 cup 1/4cupminced fresh parsley
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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; saut?nions 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.

Nutritional Information Per each of 12 servings: about

cal 272 pro 20g total fat 18g sat. fat 6g
carb 8g fibre 1g chol 65mg sodium 210mg

% RDI:

calcium 3 iron 11 vit A 2 vit C 10
folate 5
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