Best My Yummy Roast Pork With Onion Gravy Recipes

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ROAST PORK LOIN WITH ONION GRAVY



Roast Pork Loin with Onion Gravy image

Pork loins can also vary in size and thickness. So cooking times will vary greatly, particularly if you bought the tenderloin, which cooks much faster. Cook the loin roast or pork tenderloin longer if it's large or thick. If you are unsure on how long to cook your particular roast, cook the pork loin until it reaches an internal temperature of 140°F in its thickest part. As it rests it will still continue to cook and should reach an ideal internal temperature of 145°F. The higher the temperature, the drier the loin will be, so don't go past 140°F while in the oven too much if possible.

Provided by Diane

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

2 pounds pork loin roast
2 Tablespoons vegetable oil
4 cloves garlic (, minced)
1 teaspoon yellow mustard
2 Tablespoons Worcestershire sauce
6 Tablespoons unsalted butter
1 Tablespoon dried herb mix (( basil, oregano and/or thyme))
kosher salt ( or sea salt , to taste)
fresh cracked black pepper (, to taste)
1 large onion (, diced)
1/4 cup flour
2 cups broth ((beef, chicken or vegetable))
salt to taste
black pepper to taste

Steps:

  • Preheat oven to 350°F. Rinse and pat dry pork loin, and then season with salt and pepper.
  • MAKE THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. Add oil and then sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork loin from the pan and set it aside. Coat the pork loin with dried herbs by patting it onto the loin.
  • Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted. Place the pork loin back in the skillet and spoon some sauce over the pork loin.
  • Cover the pork loin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the interior temperature reaches about 140°F.
  • Remove cooked pork loin skillet from oven. Remove the pork loin from the skillet and cover the pork with foil to let it rest for about 15 minutes (make the gravy while the pork is resting). (Don't clean the skillet, you'll need it for the next step in making the gravy.)
  • MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.
  • Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
  • Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed. Slice pork loin and serve hot with the onion gravy.

Nutrition Facts : Calories 287 kcal, Carbohydrate 6 g, Protein 26 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 409 mg, Sugar 1 g, ServingSize 1 serving

ROAST PORK WITH GARLIC ONION GRAVY



Roast Pork with Garlic Onion Gravy image

Pork roasted with Cajun seasoning and garlic cloves and cooked with Progresso® chicken broth makes a hearty fall dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 8

Number Of Ingredients 10

1 bone-in pork shoulder roast (5 to 6 lb)
10 cloves garlic, cut lengthwise in half
5 teaspoons Cajun seasoning
2 tablespoons vegetable oil
3 medium onions, halved lengthwise, sliced
3 stalks celery, chopped
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
5 tablespoons cold water
Fresh thyme sprigs, if desired

Steps:

  • Heat oven to 325°F. Make 20 small, deep cuts in pork roast; insert garlic cloves in cuts. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning over pork.
  • In large heavy skillet, heat oil over high heat. Add pork; cook 2 minutes on all sides or until browned. Remove from skillet. Add onions and celery to skillet; cook over medium heat 5 to 8 minutes, stirring frequently, until tender. Place onion mixture in ungreased roasting pan; top with pork. Add broth to pan. Cover loosely with heavy-duty foil.
  • Roast about 2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove pork from pan to platter; cover with foil and let stand at least 3 minutes.
  • Pour pan drippings through strainer into 2-cup measuring cup. Discard solids. Add broth or water to measure 2 cups, if necessary. In 2-quart saucepan, mix flour and cold water with whisk. Stir in pan drippings. Cook over medium-high heat 6 to 7 minutes, stirring frequently, until thickened. Serve pork with gravy. Sprinkle with thyme sprigs.

Nutrition Facts : Calories 420, Carbohydrate 8 g, Fat 1, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

BEER ONION GRAVY PORK ROAST



Beer Onion Gravy Pork Roast image

The seasoning in this pork roast is unusual and has flavors that remind us of fall and winter. We liked the slight hint of clove and allspice. It pairs well with the tender and moist pork. Blending the veggies makes the gravy the consistency of a thick soup and was tasty over mashed potatoes. There are a few extra preparation...

Provided by Diana Perry

Categories     Roasts

Time 3h10m

Number Of Ingredients 11

4-1/2 lb boneless pork loin roast
24 oz beer (2-12 oz cans)
5 c rough chopped onions
2 c rough chopped carrots
1 Tbsp olive oil
1 tsp Mrs. Dash garlic & herb seasoning
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 envelope Goya ham concentrate

Steps:

  • 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
  • 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
  • 3. Stir all the spices into the beer.
  • 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
  • 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
  • 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
  • 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
  • 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
  • 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.

ROAST PORK WITH ONION STUFFING



Roast Pork With Onion Stuffing image

This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.

Provided by SheCooksToConquer

Categories     Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs pork loin
1 tablespoon olive oil
1 teaspoon thyme leaves
1/4 cup butter
4 large onions, chopped (I prefer Vidalia or Texas Sweet, should be about 4 cups total)
1/4 cup flour
1 teaspoon chicken base (boullion works just fine)
1/4 teaspoon ground nutmeg
1 cup water
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
  • Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
  • Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
  • Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
  • Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
  • Remove roast from pan and cover to keep warm while making gravy.
  • Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).

Nutrition Facts : Calories 793.1, Fat 52.5, SaturatedFat 19.9, Cholesterol 201.8, Sodium 190.8, Carbohydrate 15.6, Fiber 1.6, Sugar 4.4, Protein 61.8

SLOW ROASTED PORK IN ONION GRAVY



Slow Roasted Pork in Onion Gravy image

This is a terrific, no-fail pork dish with tons of flavor and the tenderest meat... perfect for a lazy Sunday afternoon. It's been a favorite with my family for years.

Provided by jenpalombi

Categories     Pork

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (10 1/2 ounce) can cream of onion soup
1 tablespoon minced garlic
1/8 cup soy sauce
2 lbs pork roast or 4 pork chops

Steps:

  • Preheat oven to 250.
  • Combine first 3 ingrdients in a saucepan on the stovetop. Bring to a boil and then reduce heat and simmer for 5 minutes.
  • Place pork in a ovenproof dish and pour onion mixture over top.
  • Cover and cook for 3 hours or until meat is tender and falling apart.
  • Sauce can be thickened for a rich onion gravy.

Nutrition Facts : Calories 362.1, Fat 11.6, SaturatedFat 3.4, Cholesterol 165.4, Sodium 1109.1, Carbohydrate 8.9, Fiber 0.4, Sugar 2.9, Protein 52.6

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