Sunday Pork Roast With Mushroom Gravy

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READY IN: 7hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat pork dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
  • Arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
  • 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.
  • 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.
  • Transfer roast to cutting board, tent with foil and let rest for 30 minutes.
  • Discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. Reserve mushrooms.
  • Pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
  • Transfer 2 T fat from separator to large saucepan and heat over medium high heat until shimmering.
  • Stir in 2 T flour and cook until golden, stirring constantly (1-2 minutes).
  • Slowly whisk in pan juices and bring to a boil.
  • Add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.
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