Sunday Pork Roast With Mushroom Gravy

1. 1

   Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.

2. 2

   Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.

3. 3

   While roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.

4. 4

   When roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.

5. 5

   Transfer roast to cutting board, tent with foil and let rest for 30 minutes.

6. 6

   Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.

7. 7

   Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.

8. 8

   Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.

9. 9

   Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).

10. 10

    Slowly whisk in pan juices and bring to a boil.

11. 11

    Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.