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Pork Roast and Vegetables with Brown Gravy

  • Prep 15 min
  • Total 2 hr 25 min
  • Ingredients 12
  • Servings 8
  • Pinterest
    36
  • Save
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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. MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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
% Daily Value*:
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.

© 2017 ®/TM General Mills All Rights Reserved

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