PORK RIBEYE ROAST WITH MUSHROOM GRAVY | RENEE'S KITC…
Pork ribeye roast is seasoned and roasted to a perfect 145 degrees F then smothered in a mushroom and sherry gravy for a Sunday supper that can't be beat!
Provided by Renee Paj
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside.
- In small bowl, combine seasonings for roast. Coat roast on all sides with seasoning mixture.
- Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes).
- Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F.
- Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
- While roast is in oven, make the mushroom gravy.
- In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter.
- Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent.
- Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes.
- Add in the sherry. Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute.
- Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed.
- Serve mushroom gravy with pork roast.
Nutrition Facts : Calories 522.28, FatContent 36.22, SaturatedFatContent 15.33, CarbohydrateContent 17.63, FiberContent 1.45, SugarContent 2.16, ProteinContent 29.67, SodiumContent 672.25, CholesterolContent 107.37
SUNDAY PORK ROAST RECIPE: HOW TO MAKE IT
Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 20 minutes
Cook Time 01 hours 45 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 174 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
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- Leave the pork uncovered in the fridge overnight to dry out the skin.
- Preheat the oven to full whack (240°C/475°F/gas 9).
- Carefully score the pork skin with a sharp knife or scalpel.
- Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
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