Tested till perfect Pork Roast with Caraway Onion Gravy

Pork Roast with Caraway Onion Gravy

Succulent pork with an intriguingly flavourful gravy is just right for company. Serve with egg noodles and Quick-Pickled Red Cabbage.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2006

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 tbsp 1tbspbutter
  • 1 1large oniononions, chopped
  • 2 2clove garliccloves of garlic, chopped
  • 1 1pork loin centre roast bonelesspork loin centre roasts boneless, (3-1/2 lb/1.75 kg)
  • 2 tsp 2tspcaraway seeds, crushed
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1-3/4 cups 1-3/4cupshot sodium-reduced chicken stock
  • 3/4 cup 3/4cupwhite wine or sodium-reduced chicken stock
  • 2 tbsp 2tbspall-purpose flour
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In skillet, melt butter over medium heat; fry onion and garlic, stirring occasionally, until golden, about 8 minutes. Transfer to small roasting pan.

Sprinkle pork with caraway seeds, salt and pepper; place on onion. Roast in 325°F (160°C) oven for 1-1/4 hours.

Add hot stock and wine to pan. Roast until meat thermometer registers 160°F (71°C), about 1-1/4 hours. Transfer pork to cutting board; tent with foil and let stand for 15 minutes before carving.

Place roasting pan over medium-high heat and bring pan juices to boil. In glass measure, whisk 1/2 cup (125 mL) of the hot juices with flour; whisk back into pan and cook, stirring, until thickened, about 2 minutes. Serve with pork.

Nutritional Information Per serving: about

cal 311 pro 41g total fat 13g sat. fat 5g
carb 4g fibre 0 chol 115mg sodium 382mg

% RDI:

calcium 5 iron 13 vit A 2 vit C 5
folate 5
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