Pork Roast with Caraway Onion Gravy

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Roast with Caraway Onion Gravy

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