PORK ROAST GRAVY RECIPE RECIPES
PORK ROAST WITH GRAVY RECIPE: HOW TO MAKE IT - TASTE OF HOME
“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
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
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, FatContent 9g fat (3g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 262mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat.
ROAST PORK WITH CIDER GRAVY RECIPE - BBC GOOD FOOD
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire – Food writer
Categories Dinner
Total Time 5 hours 40 minutes
Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, FatContent 39.3 grams fat, SaturatedFatContent 13.9 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 62.3 grams protein, SodiumContent 1 milligram of sodium
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ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY ...
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Lunch, Main course
Cuisine English
Calories 572 calories per serving
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Lunch, Main course
Cuisine English
Calories 572 calories per serving
- Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.
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ROAST PORK BELLY RECIPE | JAMIE OLIVER RECIPES
An absolute classic – the best pork belly recipes let this wonderful cut of meat speak for itself.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 647 calories per serving
- Preheat the oven to its highest temperature.
- Using a Stanley knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
- Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
- Roughly chop the carrots and celery, then throw these into a roasting tray. Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
- Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turn golden brown.
- Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes. When the time's up, carefully open the oven door and pour in three-quarters of the wine. Cook for 1 further hour.
- Remove the meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the gravy.
- Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
- Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce. Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
- Remove the crackling from the top of the belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
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SAVORY HERB PORK ROAST WITH GRAVY RECIPE | FOOD NETWORK
This savory pork roast will be the centerpiece of your Christmas or Easter dinner.
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 45 minutes
Category main-dish
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 45 minutes
Category main-dish
- 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.
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ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY ...
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 5 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 3 hours 5 minutes
Category main-dish
Cuisine american
- To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.
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SUNDAY PORK ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 05 minutes
Category Dinner
Calories 174 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 02 hours 05 minutes
Category Dinner
Calories 174 calories per serving
- 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.
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Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.
From epicurious.com
Reviews 5
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Reviews 5
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
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Mary Berry cooks this roast pork slow and low, using hand and spring. A perfect Sunday lunch for tardy guests! Her secret for crackling is brilliant.
From bbc.co.uk
Reviews 3.4
Cuisine British
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Reviews 3.4
Cuisine British
- Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug.
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Reviews 5
Total Time 4 1/4 hr
From epicurious.com
Reviews 5
Total Time 4 1/4 hr
- Carve pork and serve with stuffing and sauce.
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