PORK ROAST WITH ONION SOUP MIX IN OVEN RECIPES
FUGGEDABOUTIT PORK ROAST - THE FORGOTTEN PORK ROAST - 3 ...
Moist and tender pork loin roast, prepared low and slow in your oven, wrapped in foil with only 3 other ingredients. Fresh mushrooms, onion, and cream of mushroom soup. Makes its own gravy, serve over mashed potatoes for a comforting meal your whole family will enjoy.
Provided by Michaela Kenkel
Total Time 7 hours 15 minutes
Prep Time 5 minutes
Cook Time 7 hours
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees.
- Place roast on a large piece of heavy duty foil. Rub onion soup into roast on all sides, top with can of cream of mushroom soup, top with fresh mushrooms.
- Cover and tightly seal foil around the roast. Place in a roaster pan, cover and bake for 7 hours.
- Remove roast from foil. Use drippings to prepare gravy.
- To make gravy: Add drippings from foil into a pan (I used the roaster) remove any excess fat from the drippings, heat them on the stove. Salt and pepper if desired. Add to this about ¼ cup cornstarch mixed with ½ cup water to thicken the gravy.
- Serve with mashed potatoes.
Nutrition Facts : Calories 503 calories, CarbohydrateContent 6 grams carbohydrates, CholesterolContent 192 milligrams cholesterol, FatContent 23 grams fat, FiberContent 1 grams fiber, ProteinContent 64 grams protein, SaturatedFatContent 7 grams saturated fat, ServingSize 1, SodiumContent 633 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat
FRENCH ONION PORK ROAST | JUST A PINCH RECIPES
I was thinking...hummmm. If I can do a beef roast with French Onion Soup, why not pork! SO I did and it turned out wonderful. Tasty, juicy and just the right amount of seasoning. I hope you enjoy it like we did.
Provided by Patti Jagodzinski @Gingersnap57
Categories Potatoes
Cook Time 1 hours 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Place pork roast in a large zip-lock bag, pour dry onion soup mix over roast and rub gently to distribute. Refrigerate for 24 hours.
- The next day - wash potatoes and cut into forths lengthwise. Place in a bowl and drizzle with olive oil, salt and pepper and diced onions. Place them on the sides of a cast iron pan and in the center of the pan place a rack.
- Place roast bone-side up, fat side down on the rack. Roast at 425 degrees for 1 hour.
- Remove pan from oven, remove potatoes and keep warm in another vessel. Reduce heat to 400 and roast for another 20-30 minutes. Remove from oven and let rest for 15 minutes. Carve and serve with potatoes.
- ***** I have a convection oven, so I utilized that device.
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