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Cook1 hr 35 mins
Just created this recipe by accident tonight. Promised the gals on the menu form that if we lived through the experiment and it was good, I would post it. Really good Gravy, I must say. About 2 cups of left over coffee flavored wine I would guess,(found in the back of the cupboard) enough to cover the pan by about 1 inch. Served it with garlic mashed potatoes and HeatherFeather's Cucumber Orange Salad #224440.
- 3 -4 lbs pork loin
- 2 medium onions, peeled and sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 teaspoons orange zest
- 2 teaspoons dry mustard
- 1 teaspoon ground ginger
- 2 cups coffee flavored wine (or more)
- 3 tablespoons cornstarch
- 4 tablespoons cold water
- 10 ounces orange juice
- Allow the pork to sit out until it is room temperature for better browning.
- Heat the oven to 350 degrees.
- Mix seasonings, rub into pork on all sides.
- Heat oven pan on top of stove with the oil to the smoke point. Add pork and allow to brown undisturbed for about 4 minutes per side, to a good brown color, turning to brown on all sides.
- Lift out roast, to a plate, for a minute, while you add a layer of sliced onions to the bottom of the pan. Return pork to the pan, on top of the onion slices. Pour in the coffee flavored wine to about 1 inch, depth.
- Cover pan tightly with foil. Bake 25 minutes per pound at 350 degrees
- When it's time has come, remove the meat to a serving platter to rest for 10 to 15 minutes, before carving.
- Meanwhile heat the pan liquids on top of the stove to the boil point.
- Mix the cornstarch with cold water and pour gently into the pan liquids, whisking all the while. This is good gravy, but it gets better.
- When the gravy is thickened a bit too much, and you think "oh-oh" this is the time to bring in the orange juice. (dumb luck and brilliant last minute save!).
- Add the orange juice to the gravy, whisking.
- Serve this delicious concoction atop mashed potatoes and the pork.