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


Onion Gravy:


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
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Pork Roast in Onion Gravy