one pot pork roast with gravy & onions • Thrive In Midlife
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one pot pork roast with gravy & onions

Prep Time2 mins
Cook Time2 hrs 45 mins
Total Time2 hrs 47 mins
Course: dinner
Servings: 4 servings
Author: Heather Serody


  • 1 3- pound  boneless pork loin
  •  sea salt and freshly ground pepper to taste
  • TBS  avocado oil
  • 4 medium onions or 3 large onions about 3/4 pound, peeled & sliced
  • 1- quart organic beef stock 
  • ¼-1/3 cup organic heavy cream


  • Sprinkle the pork roast all over with sea salt and pepper. 
  • Heat the oil in the Dutch oven on medium heat. Brown the pork roast well until the roast is browned all sides, about 8 minutes. 
  • Add the onions, stirring until they soften; about 5 minutes. 
  • Add the stock. Cover and simmer over low heat for two hours (more if you have a larger roast).
  • Remove the lid and cook for another 30 minutes, or until the cooking juices have condensed and reduced down by at least half. 
  • Remove the roast and set aside to rest. 
  • Add heavy cream to the cooking liquid and whisk to combine, pulling up any browned bits from the bottom of the pan. 
  • Slice the meat and serve it on a high sided platter with the gravy & onions spooned over top. Serve immediately.