Thursday, March 3, 2011

Pork Roast and Gravey

Dinner Tonight: Pork Roast, steamed asparagus, sweet potatoes, salad

A roasted pork roast is a very easy, meal. It just takes time. And a meat thermometer. I learned a long time ago that this is an essential kitchen tool for cooking any large piece of meat (chicken, beef, pork, lamb). I used to make it only on weekends, but with more time, I can make it anytime. I had a small roast in the freezer, left over from the Christmas Holiday's. I had purchased I good size boneless roast and cut off a chunk when I realized it was too big for the small crowd. I needed to cook it before freeze burn set in! I put the sweet potatoes in the oven (directly on the baking rack) at the same time as the roast and let them cook. When soft, shortly before the meat was done. I peeled and mashed with a little butter and salt and pepper to taste. A very low effort side!


With your hands, rub the outside of the roast with a mixture of salt, pepper, dried sage, garlic powder, and thyme. Push thermometer into center of roast and place on oven proof pan. I use my large Corningware casserole dish, but a 8x10 baking pan would work.  Place roast in the oven (350 degrees) and cook until internal temperature reads 170 degrees. This small roast (about 2 pounds) took about 1 and 1/3 hours. A larger roast would take 2 to 2 1/2 hours.

When the roast is done, remove from the oven and pan and set aside. Place pan on the stove top and add 1 cup of of water. Turn on burner and scrape baked on bit's and as the water heats. Add 1 Tablespoon of beef bullion. Bring to a boil. In a small dish, mix 1/4 cup of cold water and 1 tablespoon of corn starch well. Quickly pour into boiling mixture stirring constantly. Bring mixture back to a boil and boil 1 minute. Pour gravy into serving bowl.

Roasted Pork Roast, Mashed Sweet Potato and Asparagus

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