I am not a big pork fan to be honest but since being pregnant I've eaten a lot of meats I normally wouldn't. I have made pork roasts in the past but
it's not something I buy on a regular. Well like most things I make they start out with a new baking dish I find at the thrift store.
I got a very
nice vintage amber glass Anchor Hocking casserole dish with lid and I wanted to make something in it. I found a roast on sale at the grocery store,
Hormel Pork Roast, and decided to make that in it. Buying a new cooking item is like buying a new piece of clothing for many. I just have to use it
The roast I got is one of those Hormel Pork Roasts, they are about 1.5lbs. I did cut fat off the outside. I do not like fat and yes I know to some it
is required for taste, but for me it's repulsive to bite into a piece of fat. It's the one thing that turns my stomach! I think I paid about $5 for
the roast. You can of course use any pork roast you find. I served it with asparagus and red potatoes that I cooked with the roast.
Mblah's Herb Stuffed Pork Roast w/ Gravy
1 1/5-2lb Pork Roast
6 small red potatoes (quartered but not cooked)
1 1/4 cup baby bella mushrooms
1 1/2 tbs fresh Thyme plus extra sprigs on the side
1 1/2 tbs fresh Rosemary plus extra sprigs on the side
1 tbs EVOO (extra virgin olive oil)
1/2 cup white wine
1/2 cup chicken broth
1. Butterfly the roast (cut it like you would a sub roll)
2. Mix the rosemary, thyme and evoo then mix into a paste. I used a mortar and pestle.
3. Fill inside of roast with about 3/4 of herb mixture then rub the remaining on the outside of the roast
4. Pour the white wine and chicken broth into a 2QT casserole dish with a lid. If you dont' have a lid use foil.
5. Put the potatoes and mushrooms all around the outside of the roast so they sit in the liquid. Sprinkle roast with pepper. Take one sprig of thyme
and sprinkle on the roast then take a few rosemary leaves and break them up or cut them and sprinkle on the roast. Bake at 350F covered for 60mins.
Take foil off and bake 15-20 additional mins. Time depends on size of roast. It is best to use a meat thermometer to check the temp. For pork it's
about 165F internally.
6. Take the roast out and cover and put aside. Take the potatoes out and set aside and cover as well to keep warm. Now take the liquid in the
casserole dish along with the mushrooms and pour into a small sauce pan. Sift in about 1-2 tbs of flour and whisk on med heat til sauce thickens.
Serve over roast, can also be used on potatoes.
Dinner for one and a half