Pork Roast With Onion Gravy
A tender pork loin roast cooked in onion soup mix with rich onion gravy, perfect for hearty family dinners or special occasions.
Ingredients
Instructions
- Place the onion soup mix in the center of a 30 x 20-inch piece of aluminum foil.
- Place the pork loin roast, fat side down, on top of the onion soup mix in the foil.
- Fold the foil over the roast and secure tightly, leaving room for juices to collect.
- Bake in a 300°F oven for 3.5 hours.
- Remove the roast from the foil and transfer to a serving dish.
Tips & Substitutions
For a more flavorful roast, consider marinating the pork loin in your favorite seasonings overnight. If you don’t have onion soup mix, you can substitute with a blend of dried onions, garlic powder, and beef bouillon. Ensure the pork is at room temperature before cooking for more even results. This dish pairs well with sides like roasted vegetables or mashed potatoes.
Serving Suggestions
Slice the pork roast thinly and serve it with the onion gravy drizzled on top. This dish pairs beautifully with mashed potatoes and steamed green beans or a Broccoli And Cauliflower Mix for a vibrant plate. Consider serving with a side salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a covered dish in the oven at 350°F until heated through, or microwave in short intervals. The gravy can also be reheated separately and served on the side.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast With Onion Gravy contains roughly 1830 calories, with 52g protein, 382g carbohydrates, and 5g fat. It is an excellent source of iron (129% of the Daily Value), protein (105% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use a pork shoulder or pork tenderloin, but cooking times may vary. A pork shoulder will take longer to cook and may require additional moisture, while a tenderloin will cook faster, so adjust accordingly to avoid overcooking.
What can I do if I don't have aluminum foil?
If you don’t have aluminum foil, you can use a Dutch oven with a lid or a roasting pan covered with a lid. Just ensure there is enough moisture to keep the roast from drying out, and adjust the cooking time as needed.
How do I know when the pork roast is done?
The pork roast is done when it reaches an internal temperature of 145°F. Use a meat thermometer to check the thickest part of the roast. Let it rest for at least 10 minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).