My Yummy Roast Pork with Onion Gravy
Savor the comforting flavors of "My Yummy Roast Pork with Onion Gravy," a hearty and irresistible dish that transforms an everyday pork shoulder into a succulent centerpiece of any meal. Perfectly seasoned with garlic, salt, and black pepper, the pork is seared to golden perfection before being slow-roasted to tender, juicy excellence. The star of the dish is the rich onion gravy, made by caramelizing onions and deglazing with optional white wine, then infused with fresh thyme and chicken stock for robust flavor. The result is a silky, aromatic sauce that pairs beautifully with the pork’s crispy exterior and melt-in-your-mouth interior. Easy to prepare and ideal for family gatherings or special occasions, this recipe delivers a satisfying combination of savory pork and comforting gravy. Serve alongside mashed potatoes or roasted vegetables for the ultimate homestyle meal. Keywords: roast pork recipe, onion gravy, pork shoulder roast, caramelized onions, comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 1.5 kg pork shoulder roast
- 2 tsp salt
- 1 tsp black pepper
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 3 large onions, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 500 ml chicken stock
- 4 fresh thyme sprigs
- 125 ml white wine (optional)
Instructions
Preheat your oven to 180°C (350°F).
Pat the pork shoulder roast dry with paper towels. Season all over with 2 tsp salt, 1 tsp black pepper, and the minced garlic.
Heat 2 tbsp olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork for 3-4 minutes on each side, or until golden brown. Remove the pork and set aside.
In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes, or until deeply caramelized.
Sprinkle 2 tbsp all-purpose flour over the onions and stir for 1-2 minutes to cook the raw flour taste out.
Deglaze the pan by slowly pouring in 125 ml white wine (if using), scraping up any browned bits from the bottom. Let it reduce by half, about 2-3 minutes.
Pour in 500 ml chicken stock and add 4 fresh thyme sprigs. Stir to combine.
Return the seared pork to the skillet, nestling it into the onion mixture. Cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 2 hours, basting the pork with the juices every 30 minutes.
After 2 hours, remove the foil and roast for an additional 30 minutes to allow the pork to develop a crispy exterior.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
While the pork rests, strain the onion gravy through a fine mesh sieve for a smoother texture, or serve as is for a more rustic style.
Serve slices of the roast pork topped with generous spoonfuls of onion gravy. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.0 g | 458% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 5808 mg | 253% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4390 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
