PORK ROAST WITH GRAVY
This is another great way I use Lipton Onion Soup Mix to make a meal. My family loves this with mashed or baked potatoes.
Provided by Helene Mulvihill
Categories Roasts
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. wash and pat dry meat. season with salt and pepper, rub lightly with flour.
- 2. in hot frying pan, fry meat in 2 Tablespoons of oil -- starting with the fatty side, then flipping to the not fatty side last as it may stick and need to be released with water. turn until browned on all sides.
- 3. after its browned, if you can remove it easily, transfer to dutch oven or covered baking dish. If its a little stuck, pour some of the first cup of water into the pan to release meat and put it in the dutch oven.
- 4. add the rest of the cup of water to pan drippings to release browned pieces stuck in pan, add soup mix and gravy master.
- 5. while stirring, bring to a boil, reduce to simmer and cook for 2 to 3 minutes.
- 6. pour mixture over roast, cover and bake in oven at 350 for 2 to 3 hours, or until meat thermometer reaches 170 degrees (safe for pork)
- 7. when meat thermometer shows you that the roast is done, remove from oven and put roast on serving platter.
- 8. strain gravy to remove onions, then put them in a frypan.
- 9. using a fat seperating measuring cup, seperate fat from gravy and discard it. put gravy in the pan with the onions on stove. bring to a boil
- 10. mix fistful of flour (about 4 or 5 Tablespoons) with 1/2 cup water and slowly mix it into pan.
- 11. return to boil, reduce heat and simmer for 2 or 3 minutes or until gravy thickens slightly.
SLOW-ROAST HAND AND SPRING WITH CRACKLING AND ONION GRAVY
Mary Berry cooks this roast pork slow and low, using hand and spring. A perfect Sunday lunch for tardy guests! Her secret for crackling is brilliant.
Provided by Mary Berry
Categories Main course
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes.
- Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½-3 hours, or until the meat is completely tender and falling off the bone.
- Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug.
- Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5-10 minutes, or until it is crisp and deep golden brown.
- Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium-high heat, whisking until the sauce is thick and smooth.
- Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug.
PORK ROAST IN ONION GRAVY
This came from the Canadian Living Slow cooker recipe book. It is tasty and easy, and a way for me to get my onion hating dh to eat onions!
Provided by erings1
Categories Pork
Time 6h30m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Stick cloves into pork, sprinkle with pepper.
- In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins).
- Move pork to the crock-pot. Pour off fat in pan.
- ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden.
- Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot.
- Cook on low until pork is tender - about 6 hours.
- Transfer pork to a plate, tent with foil.
- Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes.
- Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional).
- Serve pork with gravy. Goes great with mashed potatoes!
Nutrition Facts : Calories 589.4, Fat 36.1, SaturatedFat 11.7, Cholesterol 137.9, Sodium 484.9, Carbohydrate 15.8, Fiber 1.8, Sugar 5.7, Protein 48.2
SUNDAY DINNER PORK ROAST WITH MUSHROOM GRAVY
Steps:
- Preheat the oven to 450 degrees F.
- Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of hot sauce. Sprinkle on all sides with Essence and garlic powder and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast evenly on all sides, about 10 to 15 minutes. Add the chopped onion, celery, bell pepper, and enough water to come 1-inch up the sides of the pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 minutes.
- Reduce the oven temperature to 350 degrees F and add a more water as necessary to come 1-inch up the sides of the pan. Continue to cook until very tender, about 3 1/2 hours total cooking time.
- Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, until milk chocolate-colored roux is formed, about 15 minutes. Add the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook until the vegetables are soft but not browned, about 5 minutes. Whisk in the beef stock and heavy cream and cook until thickened, 10 to 15 minutes.
- While the sauce is simmering, melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring, until tender and golden brown around the edges, about 5 minutes. Add the mushrooms and teriyaki sauce to the gravy and simmer until flavors come together, about 3 minutes. Remove from the heat and cover to keep warm.
- Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep warm. Strain the pan juices through a fine mesh strainer into the gravy and simmer until heated through and thickened, about 5 minutes. Season with salt and pepper, to taste, and serve over the carved roast.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
MY YUMMY ROAST PORK WITH ONION GRAVY
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.
Provided by conniecooks
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the dry seasonings in a small bowl.
- Pierce the meat all over with a fork.
- Rub with seasoning.
- Let stand at room temperature for 2 - 4 hours.
- Spray a roasting pan with cooking spray for ease of cleanup.
- Thinly slice onions and spread out in bottom of pan.
- Place roast on top of onions.
- 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.
- Drizzle a little of the liquid over onions.
- Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
- Roast @ 350F until internal temperature of 165F is reached.
- Remove meat from pan and tent with foil to allow juices to settle.
- Transfer pan drippings and onions to a sauce pan.
- Mix cornstarch with stock and add with port.
- Cook and stir till nicely thickened.
- Serve sauce over meat.
- Great on mashed potatoes.
Nutrition Facts : Calories 594.7, Fat 32.6, SaturatedFat 11.2, Cholesterol 136.1, Sodium 1757.9, Carbohydrate 17.9, Fiber 1.4, Sugar 9.9, Protein 47.6
PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
- With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
- Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
- Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
- While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROAST PORK WITH GARLIC ONION GRAVY
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
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
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