PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HERBED PORK ROAST WITH GRAVY
The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It's his favorite dish! -Jean Harris, Central Point, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SAVORY HERB PORK ROAST WITH GRAVY
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
- 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
- 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.
HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY
Steps:
- Preheat oven to 325 degrees F.
- Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.
HERB-ROASTED PORK LOIN WITH GRAVY
Get the family around the table with our Herb-Roasted Pork Loin with Gravy. Let the aroma of this Herb-Roasted Pork Loin with Gravy fill the kitchen!
Provided by My Food and Family
Categories Recipes
Time 13h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients; rub evenly onto meat. Refrigerate overnight.
- Heat oven to 350°F. Place meat in shallow pan sprayed with cooking spray. Bake 50 min. to 1 hour or until done (145ºF). Remove from oven; place on cutting board. Cover loosely with foil. Let stand 3 min. Meanwhile, heat gravy as directed on label.
- Slice meat. Serve with gravy.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
HERBED PORK ROAST
Make and share this Herbed Pork Roast recipe from Food.com.
Provided by Marie
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and rub over entire roast.
- Place roast in a shallow roasting pan and place in a preheated 500° oven.
- Immediately reduce heat to 350° and bake uncovered until meat thermometer reaches 160°.
- Remove to a warm serving platter, cover with foil and let rest for 15 minutes before slicing.
- Make gravy from pan drippings.
Nutrition Facts : Calories 27.7, Fat 0.1, Sodium 293.6, Carbohydrate 7.1, Fiber 0.2, Sugar 6.6, Protein 0.1
HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
- On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
- Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
- Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
- Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
- Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.
Nutrition Facts : Calories 387 g, Fat 18 g, Fiber 2 g, Protein 40 g, SaturatedFat 5 g
HERBED PORK ROAST WITH MUSHROOM GRAVY
Make and share this Herbed Pork Roast With Mushroom Gravy recipe from Food.com.
Provided by carolinafan
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350. In shallow roasting pan, place pork roast.
- In small bowl, mix parsley, rosemary, thyme and garlic; rub mixture evenly over pork. Insert meat thermometer so tip is in thickest part of pork and not resting in fat.
- Roast uncovered about 1 hour 5 minutes to 1 hour 10 minutes or until thermometer reads 155. Remove pork from pan; place on cutting board. Cover with foil; let stand 10 minutes or until thermometer reads 160.
- Meanwhile, in same roasting pan, stir soup into pan drippings. Stir in milk until smooth. Add mushrooms, cook and stir over medium-low heat until mixture boils. Cut pork into slices; serve with gravy.
Nutrition Facts : Calories 277.7, Fat 13.8, SaturatedFat 3.1, Cholesterol 95.4, Sodium 402.2, Carbohydrate 4.5, Fiber 0.2, Sugar 1.1, Protein 32.2
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
Provided by Sara Buenfeld
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
- Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
- Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
- Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium
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