Pork Roast and Vegetables with Brown Gravy

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

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.

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