Cover roast pork loin with foil and let stand for about 15 minutes before slicing. Pour the drippings into a sauce pan and reduce until it is as thick as you like.

LOUISIANA-STYPE PORK LOIN WITH GRAVYFind out more at: TheFoodNanny.comINGREDIENTS:- 1 (3 to 4-pound) boneless pork loin roast- 1 small white onion- 1 small gree ...

Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.

I like to spoon lightly buttered bread crumbs on the roast for extra flavor and texture. When it comes time to make the gravy, again, forget about the roux.

Traditional Danish Pork Roast Meets the Grill This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on ...

Remove the pork and rack from the roasting pan. Allow the pork to rest, loosely covered with aluminum foil. Remove the bones from the pork, slice, pull, or chop the meat, and serve with the gravy.

Juicy and versatile, it's one of our favorite cuts. Pork tenderloin is one of our favorite cuts; it's tasty, tender, and affordable. We love it roasted, stuffed and roasted, or grilled—and that ...

The tartness of the fresh currants is a great foil for this pork roast -- and the gorgeous color provides lovely juxtaposition with the meat.