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Fork-tender pork roast and homemade gravy pairs up with oven roasted potatoes seasoned with rosemary for an extra-special family dinner recipe.

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Ingredients

Pork and Potatoes:

Gravy:

Directions

  • Heat oven to 400°F.

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Roast Pork:

  • Rub pork roast with 1 tablespoon of the olive oil. Season with 1/4 teaspoon each of the salt and pepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan and roast for 1 hour, 20 minutes, or until internal temperature reaches 150°F on an instant-read thermometer. Remove from oven, tent with foil and allow to rest at least 10 minutes before slicing. Temperature should reach 160°F. Save drippings in pan for gravy.

Roast Potatoes:

  • On a large baking sheet, toss potatoes with remaining 1 tablespoon olive oil. Season with remaining 1/8 teaspoon each salt and pepper. Place remaining rosemary over potatoes.

  • After meat has been roasting for about 35 minutes, add potatoes to oven. Roast about 45 minutes or until fork-tender. Remove from oven; keep warm.

Make Gravy:

  • Whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.

  • To serve, slice roast and serve with gravy, potatoes and steamed spinach, if desired.

Nutrition Facts

521 calories; 19 g total fat; 118 mg cholesterol; 672 mg sodium. 31 g carbohydrates; 49 g protein;

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