Roasted Pork Loin With Blackened Onions And Dark Gravy - cooking recipe

Ingredients

2 lbs pork tenderloin (1 lb. each, or pork roast)
2 -3 large white onions, sliced thin
4 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sage, dried ground
1/2 teaspoon thyme, dried leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth (or chicken broth or pork broth if you happen to have some on hand)
2 tablespoons flour
1/4 cup cold water
salt (to taste)

Preparation

Preheat oven to 375\u00b0F.
In a metal roasting pan, loosely drizzle 2 tbs. olive oil around the entire bottom of the pan. Slice onions and place into the pan in a single layer.
In a small mixing bowl, stir together the garlic powder, onion powder, sage, thyme, salt and pepper. Rub into the meat, making sure to coat all sides of the loins/roast. Place loins/roast into the center of the roasting pan atop the layer of onions. Drizzle with remaining olive oil.
Roast uncovered for 45 minutes to 1 hour or until a meat thermometer reaches 180 F or the juices run clear when piercing the thickest part of the meat. If cooking a whole roast (rather than two separate loins), it may take 15-20 minutes longer to cook thoroughly. Be sure to check the onions in the bottom of the pan occasionally to ensure they aren't burning too much.
Once meat is cooked through, remove to a serving platter. Scoop onions out of the pan and arrange around or atop the loins/roast. Cover loosely with foil until ready to serve.
Place roasting pan atop two stove top burners set at medium-low heat (metal roasting pan only!). Deglaze the pan with the vegetable broth (pour into the bottom of the pan and with a wooden spoon, scrape up all the dark bits from the bottom of the pan). Don't worry if the liquid looks dark; it's supposed to look that way.
In a small bowl, to make the thickener mixture, whisk together flour and water until smooth. Slowly pour a portion of the thickener into the liquid in the pan while whisking at the same time. Repeat until desired thickness is reached. If desired, add more salt to taste.
For a smoother consistency (if you don't want stray bits of onion in your gravy), pour through a wire mesh strainer into your favorite gravy serving dish.
Slice pork loins/roast into 1/2 inch pieces. Serve with blackened onions and a drizzle of gravy on top.