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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 311 |
| pro | 41 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 4 g |
| fibre | trace |
| chol | 115 mg |
| sodium | 382 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 2% |
| vit C | 5% |
| folate | 5% |
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1 tbsp (15 mL) butter
1 large onion, chopped
2 cloves garlic, chopped
1 pork loin centre roast boneless (3-1/2 lb/1.75 kg)
2 tsp (10 mL) caraway seeds, crushed
1/2 tsp (2 mL) each salt and pepper
1-3/4 cups (425 mL) hot sodium-reduced chicken stock
3/4 cup (175 mL) white wine or sodium-reduced chicken stock
2 tbsp (25 mL) all-purpose flour
Preparation:
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.
Source
Canadian Living Magazine: March 2006
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