Pork Roast with Mashed Potatoes and Gravy |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This home-style meal can be made ahead of time and reheated. Simply strain and skim the cooking juices and cover and store in the fridge. Then finish the gravy in a pan before serving. Lee Bremson - Kansas City, Missouri Ingredients:
1 boneless whole pork loin roast (3 to 4 pounds) |
1 can (14-1/2 ounces) chicken broth |
1 cup julienned sweet red pepper |
1/2 cup chopped onion |
1/4 cup cider vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon brown sugar |
2 teaspoons italian seasoning |
1 teaspoon salt |
1 teaspoon pepper |
2 teaspoons cornstarch |
2 teaspoons cold water |
2 cups refrigerated mashed potatoes |
Directions:
1. Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.
2. Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy. Yield: 4 servings.
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