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Pork Roast with Caraway Onion Gravy

By The Canadian Living Test Kitchen

Tested till perfect

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Pork Roast with Caraway Onion Gravy

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 311
pro 41 g
total fat 13 g
sat. fat 5 g
carb 4 g
fibre 0
chol 115 mg
sodium 382 mg
% RDI: -
calcium 5
iron 13
vit A 2
vit C 5
folate 5

More great recipes from this menu:

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

Ingredients

  • 1 tbsp butter
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 1 pork loin centre roast boneless, (3-1/2 lb/1.75 kg)
  • 2 tsp caraway seeds, crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1-3/4 cups hot sodium-reduced chicken stock
  • 3/4 cup white wine or sodium-reduced chicken stock
  • 2 tbsp 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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