Pork Roast in Onion Gravy
Pork Roast in Onion Gravy
Photography by Matthew Kimura
This recipe makes 12 servings
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 |
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.
Ingredients
- 1/2 tsp whole cloves
- 1 bone-in rib-end pork loin roast, (about 4 lb/2 kg)
- 1/2 tsp pepper
- 2 tbsp vegetable oil
- Onion Gravy:
- 4 onions, sliced
- 1 tsp cumin or caraway seeds
- 1 cup white wine
- 1 cup chicken stock, (or 2 cups/500 mL chicken stock)
- 1/4 cup tomato paste
- 2 tbsp cider vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp salt
- 1/4 cup cornstarch
- 1/4 cup 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; 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.
Source : Canadian Living Magazine: November 2004
- Keywords : Slow-cook; Main Course; Pork; Onions; Chicken broth; White wine; Tomato paste;
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