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Pork Roast with Mashed Potatoes and Gravy

This home-style meal can be made ahead of time and reheated. Simply strain and skim the cooking juices and cover and store in the fridge. Then finish the gravy in a pan before serving. Lee Bremson - Kansas City, Missouri

4 ServingsPrep: 20 min. Cook: 3 hours + standing

Ingredients

1 boneless whole pork loin roast (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
2 cups refrigerated mashed potatoes

Directions

Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl,
combine the broth, red pepper, onion, vinegar, Worcestershire sauce,
brown sugar and seasonings; pour over pork. Cover and cook on low
for 3-4 hours or until meat is tender.
Remove pork; cut some into cubes measuring 2-1/2 cups and save for
another use. (Keep remaining pork warm.)
For gravy, strain cooking juices and skim fat; pour 1 cup into a

2 of 2

Pork Roast with Mashed Potatoes and Gravy (continued)

Directions (continued)

small saucepan. Combine cornstarch and water until smooth; stir into
cooking juices. Bring to a boil; cook and stir for 2 minutes or
until thickened.
Meanwhile, in a small microwave-safe bowl, cook potatoes on high for
2-3 minutes or until heated through. Let meat stand for 10 minutes
before slicing; serve with potatoes and gravy.
Yield: 4 servings.

Nutrition Facts: 4-1/2 ounces cooked pork with 1/2 cup mashed potatoes and 1/4 cup gravy equals 370 calories, 14 g fat (9 g saturated fat), 91 mg cholesterol, 762 mg sodium, 26 g carbohydrate, 3 g fiber, 34 g protein.