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Pork with Roasted Vegetables and Creamy Rosemary Gravy

Serves 6 to 8


1 pound small new potatoes (red or purple), cut into pieces
1 small head orange cauliflower, cut into florets
1 red onion, cut into large dice
2 tablespoons olive oil
2 teaspoons salt, divided
1 tablespoon minced fresh rosemary leaves
4 cloves garlic, minced
½ teaspoon ground black pepper 1 pork loin (about 3 pounds)
2 tablespoons minced fresh flat-leaf parsley, for garnish

2 tablespoons unsalted butter
2 tablespoons flour 1 packet Savory Choice Beef Demi Glace 1 ½ cups whole milk 1 teaspoon finely minced fresh rosemary leaves
1 teaspoon ground black pepper
salt to taste


To roast the pork and vegetables, preheat the oven to 400ºF.

In a large baking dish, toss together the potatoes, cauliflower, and onion with the olive oil, 1 teaspoon of the salt, and the rosemary. Spread the mixture out in the baking dish in an even layer. Make a well in the center for the pork loin.

Rub the pork loin all over with the remaining teaspoon of salt and the pepper. Place the pork in the well in the middle of the vegetables. Roast in the preheated oven for about 30 minutes. Remove the baking dish from the oven, toss the vegetables and turn the pork loin over. Return to the oven and roast for 30 minutes more, until the pork reaches an internal temperature of 155ºF. Remove from the oven and tent the baking dish with foil. Let the meat rest for 10 minutes before slicing.

To make the gravy, melt the butter in a medium sauté pan over medium heat. Add the flour and cook, whisking constantly, until the mixture begins to turn golden brown and smell nutty, about 3 minutes. Whisk in the Savory Choice Chicken Demi Glace and milk until well combined. Bring almost to a boil and then reduce the heat to low. Simmer, whisking frequently, until the sauce thickens, about 3 to 5 minutes. Stir in the rosemary and pepper, taste, and add a bit of salt if needed.

To serve, slice the pork into ¼-inch-thick slices and serve alongside the roasted vegetables, drizzled with the sauce and garnished with parsley.