one pot pork roast with gravy & onions
boneless pork loin
sea salt and freshly ground pepper to taste
medium onions or 3 large onions
about 3/4 pound, peeled & sliced
organic beef stock
cup organic heavy cream
Sprinkle the pork roast all over with sea salt and pepper.
Heat the oil in the
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.