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Pork Roast with Mashed Potatoes and Gravy

 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


  • 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


  • 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

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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.
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.