Nutritional Info

Nutrition Facts

Serving Size 1 (293g)

Calories 367
Calories from Fat 134 (37%)
Amount Per Serving %DIV
Total Fat 14.9g 23%
Saturated Fat 5.4g 27%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 107.3mg 36%
Sodium 234.8mg 10%
Potassium 746.1mg 16%
Total Carbohydrate 12.8g 4%
Dietary Fiber 1.8g 7%
Sugars 8.3g
Protein 39.3g 79%

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Pork Roast And Vegetables With Brown Gravy

By: Mr big
Recipe Description
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 mouth watering!
Prep time
15 min
Cook time
2 hr 15 min
Ready In
2 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
2 1/2 Pound(lb)  boneless pork loin roast
1   small onion, thinly sliced
2 Teaspoon(t)  parsley flakes, dried
1/2 Teaspoon(t)  marjoram leaves, dried
1/2 Teaspoon(t)  rosemary leaves, dried
1/4 Teaspoon(t)  red pepper flakes, crushed
14 1/2 Ounce(oz)  ready to serve beef broth
1/8 Teaspoon(t)  pepper
1   bay leaf
1 Pound(lb)  fresh baby carrots
8   small red potatoes, unpeeled and quartered
4 Teaspoon(t)  cornstarch

Preparation

Heat oven to 325° F. With a 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. 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. Place reserved onion slices, pepper and bay leaf in broth in Dutch oven. Arrange carrots and potatoes around roast and cover. Bake at 325° F for 1 3/4 to 2 hours, or until meat thermometer registers 160° F. Remove roast from Dutch oven and place on serving platter. With slotted spoon, remove vegetables and arrange around roast. Cover to keep warm. Bring pan juices in Dutch oven to a boil. Boil 10 to 12 minutes, or until reduced to half. Remove and discard bay leaf. In small bowl, combine remaining broth and cornstarch and 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.

Additional notes

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