ROAST PORK LOIN WITH ONION GRAVY
Pork loins can also vary in size and thickness. So cooking times will vary greatly, particularly if you bought the tenderloin, which cooks much faster. Cook the loin roast or pork tenderloin longer if it's large or thick. If you are unsure on how long to cook your particular roast, cook the pork loin until it reaches an internal temperature of 140°F in its thickest part. As it rests it will still continue to cook and should reach an ideal internal temperature of 145°F. The higher the temperature, the drier the loin will be, so don't go past 140°F while in the oven too much if possible.
Provided by Diane
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Rinse and pat dry pork loin, and then season with salt and pepper.
- MAKE THE PORK LOIN: Heat a large oven-safe skillet on medium-high heat. Add oil and then sear the pork loin on all sides until a crust forms, about 1 minute per side. Remove pork loin from the pan and set it aside. Coat the pork loin with dried herbs by patting it onto the loin.
- Turn off heat and remove pan from the heat. In same hot pan add butter, garlic, Worcestershire sauce, and mustard. Stir the sauce until the butter is completely melted. Place the pork loin back in the skillet and spoon some sauce over the pork loin.
- Cover the pork loin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the interior temperature reaches about 140°F.
- Remove cooked pork loin skillet from oven. Remove the pork loin from the skillet and cover the pork with foil to let it rest for about 15 minutes (make the gravy while the pork is resting). (Don't clean the skillet, you'll need it for the next step in making the gravy.)
- MAKE THE GRAVY: Heat the same skillet with the pork drippings on medium-high heat. Skim off any crust chunks in the drippings. Add onions and cook until golden and caramelized, about 5 minutes.
- Whisk in the flour, whisking to remove lumps. Gradually whisk in the broth until incorporated and well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
- Reduce heat to medium, stirring often, simmer until thickened, about 5 minutes depending on your preferred thickness. Check for seasoning and salt again if needed. Slice pork loin and serve hot with the onion gravy.
Nutrition Facts : Calories 287 kcal, Carbohydrate 6 g, Protein 26 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 94 mg, Sodium 409 mg, Sugar 1 g, ServingSize 1 serving
ROAST PORK WITH GARLIC ONION GRAVY
Pork roasted with Cajun seasoning and garlic cloves and cooked with Progresso® chicken broth makes a hearty fall dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Make 20 small, deep cuts in pork roast; insert garlic cloves in cuts. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning over pork.
- In large heavy skillet, heat oil over high heat. Add pork; cook 2 minutes on all sides or until browned. Remove from skillet. Add onions and celery to skillet; cook over medium heat 5 to 8 minutes, stirring frequently, until tender. Place onion mixture in ungreased roasting pan; top with pork. Add broth to pan. Cover loosely with heavy-duty foil.
- Roast about 2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove pork from pan to platter; cover with foil and let stand at least 3 minutes.
- Pour pan drippings through strainer into 2-cup measuring cup. Discard solids. Add broth or water to measure 2 cups, if necessary. In 2-quart saucepan, mix flour and cold water with whisk. Stir in pan drippings. Cook over medium-high heat 6 to 7 minutes, stirring frequently, until thickened. Serve pork with gravy. Sprinkle with thyme sprigs.
Nutrition Facts : Calories 420, Carbohydrate 8 g, Fat 1, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg
COUNTRY-STYLE PORK LOIN WITH GRAVY
This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!-Corina Flansberg, Carson City, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.
Nutrition Facts :
ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Provided by Lucy Netherton
Categories Lunch, Main course
Time 2h5m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
- Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
- Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
- Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium
PORK TENDERLOIN WITH GRAVY
"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.
Nutrition Facts : Calories 577 calories, Fat 35g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 2535mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
PORK LOIN WITH CARAMELIZED ONIONS
We love onions and caramelized is one of our favorite ways to have onions with meat! This recipe was out of Taste of Home magazine and instantly became a hit with my family! I hope you enjoy it as well.
Provided by Dine Dish
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
- Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
- Sprinkle with salt and pepper.
- Top with onion mixture.
- Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
- Let stand for 5 minutes before slicing.
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
ROASTED PORK TENDERLOIN WITH BACON JAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
- Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
- Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
- Finish the bacon jam by stirring the bacon into the reduced beer mixture.
- Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.
SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S
These smothered pork chops are simply wonderful! We enjoyed these with mashed potatoes, fresh field peas, scalloped tomatoes and some nice fresh crusty french bread. Even though my photo only shows 2 chops, this recipe is for 4. I cut down the portions when I'm just cooking for 2.
Provided by Diane Atherton @DeeDee2011
Categories Pork
Number Of Ingredients 12
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
- Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
- When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
- Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.
ROASTED LOIN OF PORK WITH PAN GRAVY
Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.
Provided by France C
Categories Pork Recipes
Time 2h30m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g
ROASTED PORK LOIN WITH BLACKENED ONIONS AND DARK GRAVY
This recipe was inspired by my hubby's Uncle Paul's famous burned onion pork roast. I was never fortunate enough to enjoy Uncle Paul's cooking myself, as he passed away a few years ago, but the family always raves about this particular specialty of his. Uncle Neil and my mother-in-law, Becky, have both prepared it, and it is always a huge hit. In this recipe, I use pork loins instead of a whole pork roast and add my own twist of herbs and seasonings. It's not quite the same as theirs, but I have to say my version turned out pretty well too. My hubby gobbled his first serving down and went back for seconds. The pork is juicy, tender and flavorful with little gems of blackened onion goodness (which everyone fights over who will get the last bits!). The onions are deeply caramelized until they are crispy-almost-burned, which deepens their flavor and adds a nice crispy topping for the meat along with a rich, dark gravy. Our family enjoys this dish, and I hope yours does too!
Provided by MarthaStewartWanabe
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a metal roasting pan, loosely drizzle 2 tbs. olive oil around the entire bottom of the pan. Slice onions and place into the pan in a single layer.
- In a small mixing bowl, stir together the garlic powder, onion powder, sage, thyme, salt and pepper. Rub into the meat, making sure to coat all sides of the loins/roast. Place loins/roast into the center of the roasting pan atop the layer of onions. Drizzle with remaining olive oil.
- Roast uncovered for 45 minutes to 1 hour or until a meat thermometer reaches 180 F or the juices run clear when piercing the thickest part of the meat. If cooking a whole roast (rather than two separate loins), it may take 15-20 minutes longer to cook thoroughly. Be sure to check the onions in the bottom of the pan occasionally to ensure they aren't burning too much.
- Once meat is cooked through, remove to a serving platter. Scoop onions out of the pan and arrange around or atop the loins/roast. Cover loosely with foil until ready to serve.
- Place roasting pan atop two stove top burners set at medium-low heat (metal roasting pan only!). Deglaze the pan with the vegetable broth (pour into the bottom of the pan and with a wooden spoon, scrape up all the dark bits from the bottom of the pan). Don't worry if the liquid looks dark; it's supposed to look that way.
- In a small bowl, to make the thickener mixture, whisk together flour and water until smooth. Slowly pour a portion of the thickener into the liquid in the pan while whisking at the same time. Repeat until desired thickness is reached. If desired, add more salt to taste.
- For a smoother consistency (if you don't want stray bits of onion in your gravy), pour through a wire mesh strainer into your favorite gravy serving dish.
- Slice pork loins/roast into 1/2 inch pieces. Serve with blackened onions and a drizzle of gravy on top.
Nutrition Facts : Calories 438.8, Fat 21.6, SaturatedFat 4.6, Cholesterol 147.6, Sodium 413, Carbohydrate 10.6, Fiber 1.5, Sugar 3.2, Protein 48.2
OBIE GREEN'S SMOTHERED PORK CHOPS
I started making this delicious dish almost 40 yrs ago when I found the recipe in a Woman's Day magazine. They are truely the best pork chops I have ever tasted or made. Anyone who has had them always give them rave reviews. The original recipe calls for 1 inch thick pork chops but I never make it with ones that thick. I have even used thin ones or whatever I have on hand. You just have to adjust the cooking time. I also always double the gravy ingredients, except the onions, so we have lots for the mashed potatoes. These pork chops turn out so moist and delicious.
Provided by Dee Stillwell @LILLYDEE
Categories Pork
Number Of Ingredients 11
Steps:
- Wipe chops with paper towels to dry off; sprinkle with 1/2 tsp. salt and 1/4 tsp white pepper; coat with pancake mix. Heat oil in large skillet; brown chops on both sides and place in casserole. I use a large lasagna pan, so that there's plenty of room for the gravy not to spill over) Saute/fry onions with remaining salt, pepper and sugar in same skillet, till lightly browned. Stir in flour; cook for at least 1 - 2 minutes to cook the flour taste out. Gradually add in boiling water while stirring with a whisk. Cook on medium heat, stirring constantly, till thickened and boils. Pour over chops and cover with foil. Bake at 350 for 1 hour 20 min. Remove chops to serving platter; keep hot. Strain gravy through a sieve, pressing onions with a spoon. (I skip this part bcuz I love the onion pieces in the gravy) Skim fat from gravy if necessary. Serve mashed potatoes and the gravy with chops. Yummo!
- Obie Green is the owner of a popular New York City Soul Food Restaurant.
- Note: I have tried making these in a slow cooker, and find you have to zig zag stack them and they have a tendency to fall apart...I like keeping them in a single layer,so they don't break up so much. If you are just cooking for two, and can put them in a single layer, that may work better. But personally, I love leftovers of this dish, and make alot of these yummy pork chops and mashies so we can have reruns. hehe
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