COUNTRY-STYLE PORK LOIN
This pork roast is so moist and tender that it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. -Corina Flansberg, Carson City, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil 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. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 204mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
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 ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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.
COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY
Make and share this Country Fried Pork Chops With Cream Gravy recipe from Food.com.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, salt and pepper in a plate or shallow dish.
- Dredge pork chops in seasoned flour (reserve unused flour).
- Heat 4 tablespoons of oil in a large skillet.
- When hot, add the flour coated pork chops and brown on medium-high.
- Turn and brown on the other side.
- Add 1/4 cup water.
- Reduce heat, cover pan and simmer for 30 minutes or until pork chops are done.
- Remove cover, increase the heat and recrisp the chops.
- Remove chops to a paper towel lined plate.
- Stir up any flour "crispies" to loosen.
- Add more oil if needed to make about 3 tablespoons.
- Add 3 to 4 tablespoons of the reserved seasoned flour to the hot oil, stirring constantly with a whisk until lightly browned.
- Add 2 cups of milk all at once and continue stirring until thickened and bubbly.
- If the gravy is too thick, add some water.
- Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color.
- Season with salt and pepper.
- Serve pork chops with cream gravy.
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