PORK LOIN IN ONION GRAVY - DEE DEE'S
I had a couple of thick pork loin chops in the fridge and wanted some idea's on how to make a really special and delicious meal! And special is what I found as I looked through my Southern Living cookbooks. This recipe was inspired from the "Pork Chops in Onion Gravy" in the 1999 issue of the annual Southern Living cookbook. I made changes to the original recipe to make it work with the ingredients I had on hand. I'm happy to say it turned out delicious!! Hope you enjoy!
Provided by Diane Atherton @DeeDee2011
Categories Chicken
Number Of Ingredients 10
Steps:
- NOTE: even though you will only see photo's of 2 pork loins, the recipe includes ingredients for 4.
- Rinse meat of choice and pat dry.
- Mix flour, salt, pepper and garlic powder together. Evenly coat meat. NOTE: I mix this together in a ziploc bag, add the meat and coat.
- Cook in hot oil in a heavy skillet over a medium heat for 3 minutes on each side.
- Add onions and cook an addtional 5 minutes, turning meat once.
- Add cooking sherry and broth, reduce heat and simmer for 15 minutes. Remove meat from skillet; place in oven to keep warm.
- Mix the cornstarch with water and add to the onion mixture; stir to blend.
- Cook the gravy over a medium heat stirring constantly until thickened and bubbly, about 3 minutes. Spoon over meat; serve while hot.
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
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 :
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.
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