My Yummy Roast Pork With Onion Gravy

Submitted by conniecooks

"This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included."

 

• Ready In: 3hrs 10mins
• Ingredients: 18
• Serves: 6

ingredients

• 1 (3 -5 lb) pork loin
• 1⁄8 cup brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon salt (I use Seasoning Salt)
• 1 tablespoon sage
• 1 tablespoon thyme
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon soya sauce
• 1⁄2 cup port wine or 1/2 cup sherry wine
• 2 2 large vidalia onions or 4 ordianry sized onions
• 1 cup beef stock or 1 cup chicken stock
• 1⁄4 cup port wine or 1/4 cup sherry wine
• 1 tablespoon cornstarch

directions

1. Mix all the dry seasonings in a small bowl.
2. Pierce the meat all over with a fork.
3. Rub with seasoning.
4. Let stand at room temperature for 2 - 4 hours.
5. Spray a roasting pan with cooking spray for ease of cleanup.
6. Thinly slice onions and spread out in bottom of pan.
7. Place roast on top of onions.
8. Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
9. Drizzle a little of the liquid over onions.
10. Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
11. Roast @ 350F until internal temperature of 165F is reached.
12. Remove meat from pan and tent with foil to allow juices to settle.
13. Transfer pan drippings and onions to a sauce pan.
14. Mix cornstarch with stock and add with port.
15. Cook and stir till nicely thickened.
16. Serve sauce over meat.
17. Great on mashed potatoes.

Reviews

[brigadier12]

I made this for my wife (I'm retired and she still works). She usually eats like a bird. This time she still ate like a bird...a vulture! She loved it. Me too. Thanks for sharing your recipe.