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.
-
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
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 PER SERVING
Serving Size: 1 serving
- Calories
- 290
- Calories from Fat
- 45
% Daily Value
- Total Fat
- 5g
- 8%
-
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 85mg
- 28%
- Sodium
- 250mg
- 10%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 33g
- Vitamin A
- 320%
- 320%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 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.
© 2016 ®/TM General Mills All Rights Reserved