@@@@@ Now You're Cooking! Export Format

Pork Roast With Onion Gravy

sauces/gravies, pork, bohemian

3 pounds pork loin, lean, boneless; up to 7 pounds
3 large onions; peeled and chopped
1 tablespoon Splenda® granular
salt and pepper
---Gravy---
1 cup water
1/2 teaspoon xanthan gum
salt

Roast: Sear all sides of roast in a hot roasting pan over high heat. Do not
add any fat. (May set off smoke detectors). Season meat with salt and
pepper to taste. Sprinkle Splenda over chopped onions. Put all the chopped
onions into roasting pan with meat and cover. Place in a medium heat 325
degree oven and slowly roast for about 1 1/2 to 2 hours. Check the roast
periodically to turn it over and push the onions around. The onions should
be taking on a rich brown color. When the Pork Roast is finished, remove
the roast to a board and carve it into slices. Onion Gravy: To the onions
in the roasting pan add 2 cups of water into which 2 Tbs. of flour have
been stirred. While stirring the gravy use a spatula to "wash down" the
caramelized meat and onion juices which have colored the sides of the
roaster. This contains a lot of flavor and color for your Onion Gravy.
Taste and adjust seasoning with salt. Caraway Sauerkraut is served in a
side dish and the Onion Gravy is served in a gravy boat. 6 carbs per
serving (8 -2) Cuisine: "Bohemian" Cuisine: "Low Carb" Source: "adapted by
Damsel in dis Dress" - - - - - - - - - - - - - - - - - - - Per Serving
(excluding unknown items): 425 Calories; 15g Fat (32.8% calories from fat);
62g Protein; 7g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 130mg
Sodium. Exchanges: 8 1/2 Lean Meat; 1 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0
0 0

Contributor: June Meyer

Yield: 4 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.66 **


--
Last year's nuts must go.
- Michael Odom