My Yummy Roast Pork With Onion Gravy

The aroma of roasting pork always takes me back to my grandmother’s kitchen. She would make a pork roast every Sunday, the centerpiece of a meal that brought our entire family together. I can still picture the golden-brown crust, the tender, juicy meat, and the rich, savory gravy that we would all eagerly soak up with our mashed potatoes. This recipe is my homage to those cherished memories, a simple yet flavorful dish that embodies comfort and tradition.

Recipe Overview

• Prep Time: 20 minutes + 2-4 hours marinating
• Cook Time: Approx. 2 hours, depending on size
• Total Time: 2 hours 20 minutes + 2-4 hours marinating
• Servings: 6
• Yield: 6 servings
• Dietary Type: Varies based on seasoning salt, otherwise likely Paleo/Whole30 compliant

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 large Vidalia onions or 4 ordinary-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

Equipment Needed

• Roasting pan
• Small bowl
• Fork
• 2-cup measuring cup
• Saucepan

Instructions

1. In a small bowl, mix together the brown sugar, dry mustard, salt (or seasoning salt), sage, thyme, black pepper, garlic powder, and onion powder. This is your flavorful dry rub.
2. Using a fork, pierce the pork loin all over. This helps the seasoning penetrate the meat and ensures a more flavorful roast.
3. Thoroughly rub the seasoning mixture all over the pork loin, ensuring every surface is covered.
4. Let the seasoned pork loin stand at room temperature for 2-4 hours. This allows the flavors to meld and the meat to tenderize. Don’t skip this step – it makes a big difference!
5. Spray a roasting pan with cooking spray for easier cleanup. Trust me, you’ll thank yourself later.
6. Thinly slice the Vidalia onions (or ordinary onions) and spread them out in the bottom of the roasting pan. These will form a delicious caramelized base for the roast and provide the foundation for the gravy.
7. Place the pork roast on top of the onions in the roasting pan.
8. In a 2-cup measuring cup, mix together 1 cup beef stock, 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon soya sauce, and 1/2 cup port wine (or sherry wine). This is the braising liquid that will keep the roast moist and flavorful.
9. Drizzle a little of the liquid over the onions.
10. Roast at 350°F (175°C) until the internal temperature of the pork reaches 165°F (74°C). This usually takes about 20-25 minutes per pound, but always use a meat thermometer to be sure.
11. Keep adding small amounts of the liquid to the pan every 30 minutes or so to keep the onions moist but allow them to get caramelized. Watch the liquid level and don’t let the pan dry out. This basting process is key to a flavorful roast and gravy.
12. Remove the meat from the pan and tent it with foil to allow the juices to settle. This resting period is crucial for a tender and juicy roast. Let it rest for at least 15-20 minutes.
13. Transfer the pan drippings and onions to a saucepan. This is where the magic happens!
14. In a small bowl, mix the cornstarch with the remaining beef stock (or chicken stock) and port wine (or sherry wine). This will thicken the gravy.
15. Add the cornstarch mixture to the saucepan with the pan drippings and onions.
16. Cook and stir over medium heat until the gravy is nicely thickened. This usually takes just a few minutes. Be patient and stir constantly to prevent lumps.
17. Slice the pork roast and serve the delicious onion gravy over the meat.

Expert Tips & Tricks

• Don’t be afraid to experiment with the dry rub! Try adding a pinch of smoked paprika for a smoky flavor, or a dash of chili powder for a little heat.
• If you don’t have port or sherry wine, you can substitute with apple cider vinegar or balsamic vinegar for a touch of acidity in the gravy. Just use a smaller amount (about 1/4 cup) and adjust to taste.
• For a richer gravy, add a tablespoon of butter to the saucepan along with the pan drippings.
• If the gravy is too thin, whisk in a little more cornstarch slurry. If it’s too thick, add a little more stock or wine.
• To ensure even cooking, use a roasting rack inside the pan to allow air to circulate around the roast.
• If your pork loin is very lean, consider wrapping it in bacon before roasting to add moisture and flavor.
• For easier carving, chill the pork loin slightly before slicing.

Serving & Storage Suggestions

Serve this delicious roast pork with mashed potatoes, roasted vegetables, or a fresh salad. The onion gravy is also fantastic on Yorkshire pudding or crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. You can also freeze leftover pork and gravy for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	595 kcal	N/A
Total Fat	33 g	50%
Saturated Fat	11 g	55%
Cholesterol	136 mg	45%
Sodium	1758 mg	73%
Total Carbohydrate	18 g	5%
Dietary Fiber	1 g	5%
Sugars	10 g	N/A
Protein	48 g	95%

Variations & Substitutions

• Gluten-Free: Ensure your seasoning salt and soy sauce are gluten-free. Use a gluten-free cornstarch or tapioca starch to thicken the gravy.
• Dairy-Free: This recipe is naturally dairy-free.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the dry rub for a spicy kick.
• Herby: Add fresh rosemary or oregano to the dry rub for a more herbaceous flavor.
• Sweet & Savory: Replace the port wine or sherry wine with apple cider for a sweeter gravy. You could also add a few chopped apples to the roasting pan along with the onions.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork loin is recommended for its tenderness and flavor, you can also use a pork shoulder (Boston butt). However, you’ll need to adjust the cooking time significantly, as pork shoulder requires a longer, slower cooking process to become tender.

Q: How do I prevent the pork from drying out?
A: Basting the pork regularly with the pan juices is crucial for keeping it moist. Also, don’t overcook the pork! Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little stock or wine if needed to thin it out.

Q: What if my gravy is too salty?
A: If your gravy is too salty, you can try adding a squeeze of lemon juice or a splash of vinegar to balance the flavors. You can also add a peeled and quartered potato to the gravy while it simmers. The potato will absorb some of the excess salt. Remove the potato before serving.

Q: Can I add other vegetables to the roasting pan?
A: Absolutely! Carrots, potatoes, and parsnips are all great additions to the roasting pan. Just make sure to cut them into similar sizes so they cook evenly.

Final Thoughts

This roast pork with onion gravy is more than just a recipe; it’s a taste of home, a reminder of family gatherings, and a celebration of simple, delicious food. I hope you’ll give it a try and create your own cherished memories around this comforting dish. Don’t hesitate to experiment with the seasonings and make it your own. And if you do, please share your feedback – I’d love to hear how it turns out! This roast pairs perfectly with a crisp apple cider or a dry red wine. Enjoy!