Succulent pork with an intriguingly flavourful gravy is just right for company. Serve with egg noodles and Quick-Pickled Red Cabbage.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2006
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves of garlic chopped
- 1 pork loin centre roast boneless (3-1/2 lb/1.75 kg)
- 2 teaspoons caraway seeds crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 cup hot sodium-reduced chicken stock
- 3/4 cups white wine
- 3/4 cups sodium-reduced chicken stock
- 2 tablespoons all-purpose flour
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 facts <b>Per serving:</b> about
- Sodium 382 mg
- Protein 41 g
- Calories 311.0
- Total fat 13 g
- Cholesterol 115 mg
- Saturated fat 5 g
- Total carbohydrate 4 g
- Iron 13.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 5.0