Pork Roast and Vegetables with Brown Gravy

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.

  • prep time 15 min
  • total time 2 hr 25 min
  • ingredients 12
  • servings 8

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
  • 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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