![Picture](/uploads/2/3/3/8/23383412/6955807.jpg?1417199736)
Ingredients
1/4 tsp (2 mL) whole cloves
bone-in rib-end pork loin roast, (about 1 lb/1/2 kg)
1/8 tsp (2 mL) pepper
1/2 tbsp (30 mL) vegetable oil
Onion Gravy:
1 onions, sliced
1/4 tsp (5 mL) cumin or caraway seeds
1/4 cup (250 mL) white wine
1/4 cup (250 mL) chicken stock, (or 2/4 cups chicken stock)
1/2 tbsp (30 mL) cider vinegar
1 cloves garlic, minced
1/2 bay leave
1/4 tsp (2 mL) salt
1/8 cup (60 mL) cornstarch
1/8 cup (60 mL) minced fresh parsley
Stick cloves into pork; sprinkle with pepper. In large skillet, heat half of the oil over medium-high heat; brown pork on all sides, about 8 minutes. Transfer to plate; pour off fat in pan.
Onion Gravy: Add remaining oil to pan; saut onions and cumin seeds until golden, about 8 minutes. Scrape into slow-cooker. Add pork and any accumulated juices, wine, stock, tomato paste, vinegar, garlic, bay leaves and salt. Cover and cook on low until pork is tender, about 6 hours.
Transfer pork to plate; tent with foil. Skim off any fat from gravy. Whisk cornstarch with 1/4 cup (50 mL) water; stir into gravy. Increase heat to high; cover and cook until thickened, about 15 minutes. Discard bay leaves. Stir in parsley. Serve pork with gravy.
1/4 tsp (2 mL) whole cloves
bone-in rib-end pork loin roast, (about 1 lb/1/2 kg)
1/8 tsp (2 mL) pepper
1/2 tbsp (30 mL) vegetable oil
Onion Gravy:
1 onions, sliced
1/4 tsp (5 mL) cumin or caraway seeds
1/4 cup (250 mL) white wine
1/4 cup (250 mL) chicken stock, (or 2/4 cups chicken stock)
1/2 tbsp (30 mL) cider vinegar
1 cloves garlic, minced
1/2 bay leave
1/4 tsp (2 mL) salt
1/8 cup (60 mL) cornstarch
1/8 cup (60 mL) minced fresh parsley
Stick cloves into pork; sprinkle with pepper. In large skillet, heat half of the oil over medium-high heat; brown pork on all sides, about 8 minutes. Transfer to plate; pour off fat in pan.
Onion Gravy: Add remaining oil to pan; saut onions and cumin seeds until golden, about 8 minutes. Scrape into slow-cooker. Add pork and any accumulated juices, wine, stock, tomato paste, vinegar, garlic, bay leaves and salt. Cover and cook on low until pork is tender, about 6 hours.
Transfer pork to plate; tent with foil. Skim off any fat from gravy. Whisk cornstarch with 1/4 cup (50 mL) water; stir into gravy. Increase heat to high; cover and cook until thickened, about 15 minutes. Discard bay leaves. Stir in parsley. Serve pork with gravy.