Roasted Pork Loin With Blackened Onions and Dark Gravy Recipe

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Roasted Pork Loin With Blackened Onions and Dark Gravy
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Ingredients
13
Count
Nutrition
321
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice pork loins/roast into 1/2 inch pieces. Serve with blackened onions and a drizzle of gravy on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 321.17 Kcal (1345 kJ)
Calories from fat 124.52 Kcal
% Daily Value*
Total Fat 13.84g 21%
Cholesterol 98.67mg 33%
Sodium 557.69mg 23%
Potassium 772.25mg 16%
Total Carbs 13.72g 5%
Sugars 3.34g 13%
Dietary Fiber 2.13g 9%
Protein 33.67g 67%
Vitamin C 5.3mg 9%
Iron 2.3mg 13%
Calcium 41.5mg 4%
Amount Per 100 g
Calories 114.71 Kcal (480 kJ)
Calories from fat 44.47 Kcal
% Daily Value*
Total Fat 4.94g 21%
Cholesterol 35.24mg 33%
Sodium 199.19mg 23%
Potassium 275.83mg 16%
Total Carbs 4.9g 5%
Sugars 1.19g 13%
Dietary Fiber 0.76g 9%
Protein 12.03g 67%
Vitamin C 1.9mg 9%
Iron 0.8mg 13%
Calcium 14.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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