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Pork Roast with Mashed Potatoes and Gravy Recipe

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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

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Pork Roast with Mashed Potatoes and Gravy Recipe

Prep: 20 min. Cook: 3 hours + standing

Yield: 4 Servings

20 180 200

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 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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional 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.

Originally published as Pork Roast with Mashed Potatoes and Gravy in Simple & Delicious January/February 2009, p10

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Reviews for Pork Roast with Mashed Potatoes and Gravy (5)

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Pork Roast with Mashed Potatoes and Gravy

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Reviewed on Oct. 25, 2011 by patsy331

I had to email my son in Boston with the recipe because he was down here once (CT) and tasted this and loved it. We love it too. The only thing that I change is that I add a large clove of minced garlic. But that's my taste. It's a great recipe.

Reviewed on Oct. 08, 2009 by melissa thomas

This was excellent and so very easy. The fact that it used the slow cooker made this a great weekday meal that tasted like Sunday Supper!

Reviewed on Aug. 14, 2009 by MistyRae

It was better on the second day! When I first pulled it out of the pot, the cider vinegar was a little over powering, but still good. The next day it was even more delicious! It also makes great sandwhiches!

Reviewed on Feb. 06, 2009 by cheezhed68

This was fabulous!

Reviewed on Dec. 29, 2008 by badkitty

This was the best slow cooker pork loin I have ever prepared! I could actually slice it and it didn't shred apart-the cooking time was right on. We didn't bother saving any, I doubled the cooking juices to 2 cups and doubled the cornstarch for the gravy and served the whole thing-yum. Also, I made my mashed potatoes from scratch and served with the dijon glazed baby carrots from this site and cresent rolls-a plus meal!