Login
Create Account
Pork Roast with Mushroom Gravy
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Six hours in a low heat oven transforms this tough cut into a meltingly tender, flavorful roast, topped off with mushroom gravy.
-
Main Ingredient
pork shoulder roast
-
Category: Pork
-
Cuisine: American
-
Prep Time: 60 min(s)
-
Cook Time: 370 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mssavy
-
Posted On: Dec 28, 2015
Number of Servings:
Ingredients:
- 1 - four to five pound boneless pork shoulder roast fat trimmed to 1/8 inch thick
- 1 1/2 teaspoons - dried thyme
- 1 1/2 teaspoons - dried sage
- 2 teaspoons - salt
- 1 teaspoons - pepper
- 1 - onion peeled, halved
- 20 ounces - white or cremini mushrooms quartered
- 1 cups - low-sodium chicken broth
- - water
- 1 - bay leaf
- 2 tablespoons - all-purpose flour
Directions:
1. Adjust oven rack to lower middle position and heat oven to 300 degrees. Pat pork dry with paper towels and rub all over with 1 teaspoon thyme, 1 teaspoon sage, salt and pepper. Tie roast at 1-inch intervals with kitchen twine.
2. Arrange roast, fat side up, in roasting pan and cook until beginning to brown, about 3 hours. Add onion, mushrooms, broth, 1 cup water, bay leaf, remaining thyme and remaining sage to pan and continue to roast until meat is well browned and skewer inserted in center meets no resistance, about 3 hours. Transfer roast to a cutting board, tent with foil, and let rest 30 minutes.
3. Discard onion and bay leaf. Strain contents of roasting pan through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour defatted pan juices (you should have about 1 cup) into measuring cup and add water to yield 1-1/2 cups.
4. Make Gravy: Transfer 2 tablespoons of fat from separator to large saucepan and heat over medium-high heat until shimmering. Stir in flour and cook until golden, stirring constantly, 1 to 2 minutes. Slowly whisk in the pan juices and bring to a boil. Add reserved mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.
5. Remove twine from pork. Cut pork into 1-inch slices; serve with gravy.
Comments