ROAST PORK WITH GARLIC ONION GRAVY

Roast Pork with Garlic Onion Gravy image

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