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Pork Roast and Vegetables with Brown Gravy

(1)
  1 reviews
  • 15 min prep time
  • 2 hr 25 min total time
  • 12 ingredients
  • 8 servings
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Nestled into slits in the top of the roast, onion slices release their flavor directly into the meat. If you wish, add a sliver of garlic to each slit, too. The aroma as this oven meal roasts is mouthwatering.

Ingredients

1
(2 1/2-lb.) boneless pork loin roast
1
small onion, thinly sliced
2
teaspoons dried parsley flakes
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried rosemary leaves
1/4
teaspoon crushed red pepper flakes
1
(14 1/2-oz.) can ready-to-serve beef broth
1/8
teaspoon pepper
1
bay leaf
1
lb. fresh baby carrots
8
small red potatoes, unpeeled, quartered
4
teaspoons cornstarch

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LOCATION

Steps

  • 1 Heat oven to 325°F. With sharp knife, make 6 cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
  • 2 In small bowl, combine parsley, marjoram, rosemary and red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour 1 3/4 cups of the broth around roast; cover and refrigerate remaining broth.
  • 3 Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
  • 4 Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
  • 5 Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
  • 6 In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
  • 1 Heat oven to 325°F. With sharp knife, make 6 cuts down center of roast, each 2 inches long and 2 inches deep. Stuff each cut with slices of onion; reserve any remaining onion. Place roast in ovenproof Dutch oven.
  • 2 In small bowl, combine parsley, marjoram, rosemary and red pepper flakes; sprinkle evenly over top of roast. Insert meat thermometer into thickest part of roast without touching fat. Pour 1 3/4 cups of the broth around roast; cover and refrigerate remaining broth.
  • 3 Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast; cover. Bake at 325°F. for 1 3/4 to 2 hours or until meat thermometer registers 160°F.
  • 4 Remove roast from Dutch oven; place on serving platter. With slotted spoon, remove vegetables and arrange around roast; cover to keep warm.
  • 5 Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes or until reduced to half. Remove and discard bay leaf.
  • 6 In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to pan juices; cook and stir until mixture is bubbly and thickened. (If desired, gravy can be strained.) Serve gravy with roast and vegetables.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
290
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Cholesterol
85mg
85%;
Sodium
250mg
250%;
Total Carbohydrate
29g
29%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
320%;
Vitamin C
20%;
Calcium
4%;
Iron
20%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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