Winter Pork Roast
Winter Pork Roast
Winter Pork Roast and Gravy starts with a boneless half pork loin. Seasoned with herbs and seasoning, seared off in a skillet and roasted in a speckled roaster with onions and a little broth, rosemary and garlic. You make an easy pan gravy using the same pan you seared off the pork in so that you get up all those meaty bits. This is tender, delicious and the perfect comfort food.
The full, printable recipe is at the end of this on a printable recipe card. There is a Pinterest button at the top right corner of the recipe card. If you want to follow me on Pinterest, you can find me on there as The Tipsy Housewife.
The Roast
This roast is not a Pork tenderloin, although you can use a tenderloin for this recipe and adjust the cook times. This is a Boneless Half Pork Loin Roast. I get mine at Aldi. This pork roast is wider and thicker. You can find this type of roast anywhere. If you cannot, any pork roast will be able to be adapted to this recipe. You will just have to cook it either longer or shorter based on the size. The rest of the method will remain the same.
Bread Dumplings Or Mashed Potatoes
In the picture of the finished pork with the gravy it is served on top of steamed bread dumplings. A Czech inspired food that is commonly served with dishes like this in the Czech Republic as a way to enjoy the gravy in a dish. I have a cheater recipe here for making bread dumplings to serve with pork. It is a very easy recipe, it just takes some planning. You can also buy frozen bread dumplings in the Chicago area called Chateau. They are in the frozen food section. They are at every Jewel. I am having a harder time finding them but check their site that is linked. They have expanded to some stores in Wisconsin and the Midwest. I really love serving this pork on top of the dumplings for the gravy. You can also make my Creamy Mashed Potatoes.
Winter Pork Roast and Gravy
Winter Pork Roast and Gravy starts with a boneless half pork loin. Seasoned with herbs and seasoning, seared off in a skillet and roasted in a speckled roaster with onions and a little broth, rosemary and garlic. You make an easy pan gravy using the same pan you seared off the pork in so that you get up all those meaty bits. This is tender, delicious and the perfect comfort food.
Ingredients
- 2.5 to 3 lb Half, Boneless Pork Loin (size doesn't matter, buy a pork roast that suits your needs, figure out about a 1/4 lb per person for serving)
- 1 Large Yellow Onion, Chopped
- 1 Packet of Pork Flavored Gravy Mix
- 3 tablespoons of butter
- 2 sprigs of rosemary
- Coarse or Kosher Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Tiny Pinch of Paprika
- tiny Pinch of dry mustard
- 1 tablespoon of caraway seeds
- 1/2 tablespoon of brown sugar
- 2 tablespoons of oil of your choice, I use a vegetable oil (don't use olive oil, use a mild oil like vegetable, coconut or avocado oil)
- 1 cup of Water (possibly)
- 1 cup of broth (any flavor)
Instructions
- Preheat your oven to 375 degrees. Get your pork roast out about 30 minutes before cooking. Pat it dry with a paper towel. Rub the oil you are using all over the roast, on all sides. If your pork roast comes wrapped in string netting, leave it on. Season the pork roast on all sides with the salt, pepper, the paprika, brown sugar, garlic powder, caraway seeds, dry mustard. Press the seasoning into the pork roast. Let this sit for a bit so that you are not searing the pork roast from ice cold.
- Heat up a skillet with 2 tablespoons of butter, get it very hot but not smoking. Add your pork roast and sear it for about 5 to 7 minutes on all sides. This will take some time, this takes me about 20 minutes to get a nice crust all around. Don't clean the skillet, you will need it for the gravy making.
- When you are done searing this off, add the roast to a covered roaster. I use my speckled one for this as I feel it is the perfect thickness and cooks the roast perfectly. Feel free to use any roaster you have with a lid or cover with foil.
- Add the chopped onions all around the roast, add your cup of broth to the onions, sometimes I add a little seasonings to the onions that I used on the roast. You do not gave to. Add a couple of sprigs of rosemary for aromatics. Cover and roast about 20 minutes per pound. I suggest using a meat thermometer. I pull my pork roast at 135 degrees, because it continues to cook 10 to 15 degrees when it is resting outside the oven.
- Now to make the gravy. Using the same skillet you used to sear, add your butter, then with a slotted spoon, add the onions from the bottom of the roaster to the butter and sauté for a few minutes. Then carefully pour the liquid from the bottom of the roaster to the skillet. Bring this all to a simmer and use a spatula to scrape up the meaty bits from the skillet. You should have at least a cup of broth (liquid from the roaster) If not add enoguh water to make a cup. If you have more than about an approximate cup of liquid in the roaster, do not add it all to the skillet. Sprinkle the pork gravy mix to the skillet, use a spatula and whisk until smooth and simmering. Let this gravy thicken. Slice your pork roast into 1/2 inch slices and add the slices to the skillet, let this simmer in the gravy a few minutes. If you want extra gravy, you can do 2 cups of liquid and 2 packets of gravy.
- Serve the pork roast slices with mashed potatoes or bread dumplings. These also make delicious pork roast sandwiches on a nice onion roll.