You’re going to love how easy this Savory Roasted Pork and Gravy recipe is. The onions, garlic, and stock cook together and create a rich and savory gravy.
Depending on how you serve this, it could easily serve more than six people. We served it with buttered egg noodles, and it fed four people with enough left over for a whole other meal.
I recommend checking the pork after two hours and then again after three hours. All ovens cook differently, and you don’t want the gravy to cook down too much. If at any point it looks like it’s getting too thick, just add a little water.
I highly recommend using a good quality stock. It will make the gravy so much better, and you can buy some great varieties at most stores these days.
Don’t let the amount of garlic scare you. Garlic becomes very mellow as it cooks and gives the gravy a delicious flavor. It becomes buttery and soft, so we like to serve toasted bread to spread it on 😉
Some yummy additions to this would be carrots, celery, and/or mushrooms. You could also add some sage or rosemary. Both are delicious with pork.
You Can Make It In A Slow Cooker Too
If you prefer to use the slow cooker, follow the recipe exactly, but only use 3 cups of stock. Liquid does not reduce as much in a slow cooker as it does in the oven, so you don’t need to start with as much. Also, the gravy might not get as thick in a slow cooker, so you may need to transfer it to a pot and thicken it on the stovetop.
Preparing Savory Roasted Pork and Gravy
We’ve included detailed recipe steps below, but here’s a look at the process…
- 4.5-pound boneless pork loin
- 1 large onion, sliced
- 10 garlic cloves, peeled
- 5 cups low-sodium chicken stock
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon paprika
- Preheat the oven to 350 degrees F.
- Spray the inside of a large, oven-safe Dutch oven with nonstick cooking spray.
- Sprinkle a few of the onions in the bottom of the pot followed by a few garlic cloves.
- Place the pork on top of the onions, and sprinkle remaining onions and garlic around the pork.
- Whisk together the stock and flour, and pour it over the pork without completely submerging it.
- Mix the seasonings, and liberally sprinkle them over the top of the pork.
- Cover the pot with foil and place the lid on it.
- Bake for 3.5 hours and remove from the oven.
- Stir the gravy, and place back in the oven. Cook for 30 more minutes or until the top is nicely browned.
- Remove from the oven and carefully transfer the pork to a serving platter. I used turkey lifters to do this so I could get it out in one piece.
- At this point, you can either slice or shred the pork. You could even just leave it in the pot if you don't need it to look "fancy".
- Serve the gravy drizzled over the top or on the side. If desired, you could sprinkle some freshly chopped Italian parsley on top.
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