Pork Roast with Gravy
Adapted From: Momma K
Ingredients
1 Pork Roast
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Pepper
1 tsp Seasoning Salt
1 tsp Sage
1 tsp Chicken Bouillon
1 tsp Beef Bouillon
Salt (to taste)
Pepper (to taste)
3/4 cup Water (cold)
2 Tbs Cornstarch
Directions
Calculate total baking time = 35 to 40 minutes per pound.
Preheat oven to 425°
Mix flour, garlic powder, seasoning salt, and sage.
Dredge pork roast in flour mixture.
Place fat side down on a rack in a roasting pan.
Add 1/2-3/4 inch of water in the bottom of the roasting pan.
Bake at 425° to brown for approximately 20 minutes.
Turn roast over.
Continue to bake until the second side is beginning to brown, about 10-20 minutes depending on the size of your roast.
Turn the oven down to 350° and continue to bake for remaining time based on initial calculation. Roast is done when juices run clear and meat thermometer reads 155-160 degrees.
Remove roast from oven; place on cutting board and cover with foil.
While pork is resting, make gravy using the water in the bottom of the roasting pan that the pork cooked in.
Add chicken and beef bouillon to roasting pan.
Stir to mix, scrapping the bottom of the pan as you go to loosen the pork drippings.
Add about 2 cups of additional water to the pan.
Over medium heat, bring to a boil.
Whisk cornstarch and cold water together in a separate bowl.
Add about 1/3 of water/cornstarch mixture to the boiling pan juices.
Whisk constantly until thoroughly mixed in.
Repeat 2 more times with remaining 2/3 of mixture.
Whisk until mixture begins to thicken.
Taste; add salt/pepper as needed.
Slice pork and serve with gravy on the side
Katie Dishes - Two Thumbs WAY Up
This is one of my all time favorite homemade meals. Served with gravy and mashed potatoes, it is comfort food at its best in my mind. Just thinking about it makes my mouth water!
