Canadian Pork Roast With Gravy Recipes

CANADIAN PORK ROAST WITH GRAVY

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker.
• Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender.
• Remove meat to a serving platter; keep warm.
• Strain cooking juices; transfer 1 cup to a small saucepan.
• Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Slice roast; serve with gravy.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

MY YUMMY ROAST PORK WITH ONION GRAVY

Steps:

• Mix all the dry seasonings in a small bowl.
• Pierce the meat all over with a fork.
• Rub with seasoning.
• Let stand at room temperature for 2 - 4 hours.
• Spray a roasting pan with cooking spray for ease of cleanup.
• Thinly slice onions and spread out in bottom of pan.
• Place roast on top of onions.
• 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.
• Drizzle a little of the liquid over onions.
• Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
• Roast @ 350F until internal temperature of 165F is reached.
• Remove meat from pan and tent with foil to allow juices to settle.
• Transfer pan drippings and onions to a sauce pan.
• Mix cornstarch with stock and add with port.
• Cook and stir till nicely thickened.
• Serve sauce over meat.
• Great on mashed potatoes.

PORK ROAST IN ONION GRAVY

Steps:

• Stick cloves into pork, sprinkle with pepper.
• In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins).
• Move pork to the crock-pot. Pour off fat in pan.
• ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden.
• Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot.
• Cook on low until pork is tender - about 6 hours.
• Transfer pork to a plate, tent with foil.
• Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes.
• Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional).
• Serve pork with gravy. Goes great with mashed potatoes!