Savory Pork Roast with Pan Gravy

Make sunday supper special with a savory dry rubbed pork roast cooked slow to produce tender, flavorful meat. Don't forget the gravy! It's made in the pan with all the wonderful flavors left behind from the meat.
Yield 1 roast and 1 cup gravy (4 to 6 servings) Serving size: 2 slices of meat and ¼ cup of gravy

Ingredients

  • 3 lbs pork roast sirloin, or tenderloin
  • 1-2 tsp salt (depending on salt tolerance)
  • 2 tsp dried crushed rosemary
  • 1 1/2 tsp dried oregano leaves
  • 1 1/2 tsp dried thyme leaves
  • 1 1/2 tsp ground sage
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water

Instructions

  1. Combine the salt, rosemary, oregano, thyme, sage, black pepper and nutmeg. Rub onto all sides of the pork roast. Place the seasoned pork in a lightly greased baking dish. Cover the dish with foil and bake low and slow at 300 degrees Fahrenheit for 2 to 3 hours or until the internal temperature of the pork reaches 155 degrees Fahrenheit.
  2. Remove the pork roast from the pan and place it onto a cutting board. Cover the pork with the foil and allow it to rest before slicing.
  3. Make the pan gravy while the roast rests. Place the pan that held the roast, including any drippings or liquid from the pork (there wasn't much liquid from our roast), on the stovetop over medium heat. Add the chicken broth to deglaze the pan (lift up the bits of flavor that got baked onto the pan) then add the heavy cream and wait for the mixture to reach a boil.
  4. In a small dish, combine the cornstarch and cold water to make a slurry. Add the slurry to the gravy once it's reached a full rolling boil. Whisk briskly until it thickens (should happen fairly quickly.) *It's important for the cornstarch slurry to be cold so when it hits the boiling gravy it creates the chemical reaction needed for the gravy to thicken. Turn off the heat and pour the pan gravy into a gravy dish.
  5. Slice pork and serve it with the pan gravy.

Recipe Notes

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