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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Onion Gravy:
Method
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 facts <b>Per each of 12 servings:</b> about
- Sodium 210 mg
- Protein 20 g
- Calories 272.0
- Total fat 18 g
- Cholesterol 65 mg
- Saturated fat 6 g
- Total carbohydrate 8 g
%RDI
- Iron 11.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 10.0
