Friday, April 15, 2011
Recipe Friday: Pork Roast with Gravy
I made this just the other day and served it with mashed sweet potatoes and brussel sprouts. The recipe, from Reader's Digest, suggests serving it with mashed white potatoes. Rice would work well, too. Hope you and your family enjoy this!
Pork Roast with Gravy
1 boneless whole pork loin, 3-4 lbs.
1 can chicken broth
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 T Worcestershire sauce
1T brown sugar
2 t Italian seasoning
1 t salt
1 t pepper
2 t cornstarch
2 t cold water
Cut roast in half, transfer to 5 qt. slow cooker. In small bowl, combine broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings. Pour over pork. Cover and cook on low 3-4 hours, or until meat thermometer reads 160 degrees and meat is tender.
For gravy, strain cooking juices and skim fat. Pour 1 cup into small saucepan. Combine corn starch and water until smooth. Stir into cooking juices. Bring to a boil, cook and stir two minutes or until thickened.
Do you have a favorite pork roast recipe that your mom used to make? Thanks for visiting, and have a wonderful weekend!