My Yummy Roast Pork With Onion Gravy |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included. Ingredients:
1 (3 -5 lb) pork loin |
1/8 cup brown sugar |
1 tablespoon dry mustard |
1 tablespoon salt (i use seasoning salt) |
1 tablespoon sage |
1 tablespoon thyme |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 cup beef stock |
2 tablespoons worcestershire sauce |
1 teaspoon dijon mustard |
1 tablespoon soya sauce |
1/2 cup port wine or 1/2 cup sherry wine |
2 large spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions |
1 cup beef stock or 1 cup chicken stock |
1/4 cup port wine or 1/4 cup sherry wine |
1 tablespoon cornstarch |
Directions:
1. Mix all the dry seasonings in a small bowl.
2. Pierce the meat all over with a fork.
3. Rub with seasoning.
4. Let stand at room temperature for 2 - 4 hours.
5. Spray a roasting pan with cooking spray for ease of cleanup.
6. Thinly slice onions and spread out in bottom of pan.
7. Place roast on top of onions.
8. Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
9. Drizzle a little of the liquid over onions.
10. Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
11. Roast 350F until internal temperature of 165F is reached.
12. Remove meat from pan and tent with foil to allow juices to settle.
13. Transfer pan drippings and onions to a sauce pan.
14. Mix cornstarch with stock and add with port.
15. Cook and stir till nicely thickened.
16. Serve sauce over meat.
17. Great on mashed potatoes.
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