My Yummy Roast Pork With Onion Gravy - cooking recipe

Ingredients

1 (3 -5 lb) pork loin
1/8 cup brown sugar
1 tablespoon dry mustard
1 tablespoon salt (I use Seasoning Salt)
1 tablespoon sage
1 tablespoon thyme
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup beef stock
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon soya sauce
1/2 cup port wine or 1/2 cup sherry wine
2 2 large vidalia onions or 4 ordianry sized onions
1 cup beef stock or 1 cup chicken stock
1/4 cup port wine or 1/4 cup sherry wine
1 tablespoon cornstarch

Preparation

Mix all the dry seasonings in a small bowl.
Pierce the meat all over with a fork.
Rub with seasoning.
Let stand at room temperature for 2 - 4 hours.
Spray a roasting pan with cooking spray for ease of cleanup.
Thinly slice onions and spread out in bottom of pan.
Place roast on top of onions.
Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
Drizzle a little of the liquid over onions.
Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
Roast @ 350F until internal temperature of 165F is reached.
Remove meat from pan and tent with foil to allow juices to settle.
Transfer pan drippings and onions to a sauce pan.
Mix cornstarch with stock and add with port.
Cook and stir till nicely thickened.
Serve sauce over meat.
Great on mashed potatoes.