Pork Roast In Onion Gravy

• 1/2 - 1 teaspoon whole cloves
• 4 lbs pork loin, bone-in rib end
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 4 medium onions, chopped fine or sliced
• 1 teaspoon cumin or 1 teaspoon caraway seed
• 2 cups chicken stock (or 1 c stock & 1 c white wine)
• 1 (5 1/2 ounce) can tomato paste
• 2 tablespoons cider vinegar
• 4 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 cup cornstarch
• 1/4 cup water
• 1/4 cup fresh parsley, minced (optional)

1. Stick cloves into pork, sprinkle with pepper.
2. In a large skillet, heat half the oil on medium -high and brown pork on all sides (10 mins).
3. Move pork to the crock-pot. Pour off fat in pan.
4. ONION GRAVY; heat the rest of the oil in the skillet, saute onions and cumin seeds until golden.
5. Add stock, (wine), tomato paste, vinegar, garlic, bay leaves and salt. Mix thoroughly, and bring to a boil. Scrape into crock pot.
6. Cook on low until pork is tender - about 6 hours.
7. Transfer pork to a plate, tent with foil.
8. Skim off any fat from the gravy. Whisk cornstarch with water and stir into gravy. Increase heat to high and cook, covered until thickened, about 15 minutes.
9. Discard bay leaves. If you would like a smoother gravy, use a stick mixer and give the gravy a wiz! Stir in the parsley (optional).
10. Serve pork with gravy. Goes great with mashed potatoes!

whole cloves, pork loin, pepper, vegetable oil, onions, cumin, chicken stock, tomato paste, cider vinegar, garlic, bay leaves, salt, cornstarch, water, fresh parsley

Taken from www.food.com/recipe/pork-roast-in-onion-gravy-213288 (may not work)