Easter Pork Loin Roast With Onion-Mushroom Gravy
Ready In: 26 hrs 20 mins
Serves: 10
Ingredients
- 1 (5 lb) bone-in pork loin roast
- 3 tablespoons olive oil
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon thyme
- 3 garlic cloves, sliced
For Gravy
- 1 cup water
- 1 cup beef broth
- 2 medium onions, sliced
- 1 1⁄4 cups fresh mushrooms, chopped
- 1⁄4 cup flour
- 1⁄4 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 tablespoons 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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