Pork Roast With Coffee-Orange Gravy

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.

• Ready In: 1 hr 47 mins
• Serves: 10

Ingredients

• 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

Directions

1. Allow the pork to sit out until it is room temperature for better browning.
2. Heat the oven to 350 degrees.
3. Mix seasonings, rub into pork on all sides.
4. 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.
5. 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.
6. Cover pan tightly with foil. Bake 25 minutes per pound at 350 degrees
7. When it's time has come, remove the meat to a serving platter to rest for 10 to 15 minutes, before carving.
8. Meanwhile heat the pan liquids on top of the stove to the boil point.
9. 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.
10. 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!).
11. Add the orange juice to the gravy, whisking.
12. Serve this delicious concoction atop mashed potatoes and the pork.