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Roast Pork with Garlic Onion Gravy
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Savory Cajun pork roast, seasoned with garlic and cooked in rich Progresso® chicken broth for a satisfying fall meal.
Ingredients:
  • 1 bone-in pork shoulder roast (5 to 6 lb)
  • 10 cloves garlic, cut lengthwise in half
  • 5 teaspoons Cajun seasoning
  • 2 tablespoons vegetable oil
  • 3 medium onions, halved lengthwise, sliced
  • 3 stalks celery, chopped
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 5 tablespoons cold water
  • Fresh thyme sprigs, if desired
Instructions:
  • Preheat the oven to 325°F. Create 20 small, deep cuts in the pork roast and stuff each cut with a garlic clove. Tie the roast with kitchen string every 2 inches. Generously coat the pork with Cajun seasoning.
  • In a large heavy skillet over high heat, heat oil. Brown the pork on all sides for about 2 minutes. Set pork aside. Saute onions and celery in the same skillet over medium heat for 5 to 8 minutes until tender, stirring frequently. Transfer the onion mixture to an ungreased roasting pan, place the pork on top, and pour in the broth. Loosely cover the pan with heavy-duty foil.
  • Roast for approximately 2 hours or until a meat thermometer inserted into the center of the pork reads 145°F. Transfer the pork from the pan to a platter, cover with foil, and let it rest for at least 3 minutes.
  • Strain pan drippings into a 2-cup measuring cup and discard solids. If needed, add broth or water to reach 2 cups. In a 2-quart saucepan, whisk flour and cold water together. Pour in pan drippings and cook over medium-high heat for 6 to 7 minutes, stirring often until thickened. Serve pork with gravy and garnish with thyme sprigs.

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