Easter Pork Loin Roast With Onion-Mushroom Gravy
- Ready In:
- 26hrs 20mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 2267.96 g bone-in pork loin roast
- 44.37 ml olive oil
- 1.23 ml pepper
- 2.46 ml salt
- 1.23 ml paprika
- 0.61 ml thyme
- 3 garlic cloves, sliced
-
For Gravy
- 236.59 ml water
- 236.59 ml beef broth
- 2 medium onions, sliced
- 295.73 ml fresh mushrooms, chopped
- 59.14 ml flour
- 1.23 ml pepper
- 14.79 ml butter
- 14.79 ml vegetable oil
- 29.58 ml parsley
directions
- For Roast:.
- Cut slits into the top of the roast.
- Insert garlic slices into slits.
- Combine olive oil and spices - rub over roast.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Bake uncovered for 2 hours and 15 minutes or until meat thermometer reads 160 degrees F.
- Let roast stand 15 minutes before carving.
- For Gravy:.
- Pour drippings and loose brown bits from the roast pan into a measuring cup.
- Skim the fat off the top, reserving 2 tablespoons drippings.
- Add water and broth to drippings, set aside.
- Sautee onions and mushrooms in oil and butter until tender.
- Stir in flour until well blended.
- Gradually stir in broth mixture.
- Bring to a boil.
- Cook and stir constantly for 2 minutes or until thickened.
- Stir in parsley and pepper.
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