Pork Roast in Onion Gravy Pork Roast in Onion Gravy

Pork Roast in Onion Gravy 150 Image by: Pork Roast in Onion Gravy 150 Author: Canadian Living

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


  • 1/2 teaspoon whole cloves
  • 1 bone-in rib-end pork loin roast (about 4 lb/2 kg)
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
Onion Gravy:
  • 4 onions sliced
  • 1 teaspoon cumin
  • 1 teaspoon caraway seeds
  • 1 cup white wine
  • 1 cup chicken stock (or 2 cups/500 mL chicken stock)
  • 1/4 cup tomato paste
  • 2 tablespoons cider vinegar
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 cup cornstarch
  • 1/4 cup minced fresh parsley


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


  • Iron 11.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 10.0
Share X

Pork Roast in Onion Gravy