Drunken Pork Roast And Gravy Recipes

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

DRUNKEN PORK ROAST

Steps:

• Marinate pork loin in wine, garlic and herbs overnight.
• Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
• Arrange vegetables around the roast.
• Pour the marinade over roast and vegetables.
• Cover and bake at 350°F for 1 1/2- 2 hours.
• Remove cover and continue baking for another 1/2 hour.

DRUNKEN PORK ROAST AND GRAVY

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Rub Italian seasoning all over the pork roast (be generous) and set aside.
• In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
• Add pork roast and sear on all sides (about 1 or 2 minutes per side).
• Add the onion and garlic on the last turn.
• Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
• Remove roast from pot and place on cutting board.
• Cover with foil (allowing meat to 'set') and begin making the gravy.
• Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
• In a small bowl, mix the milk and flour until smooth.
• Add the flour mixture to the juices; season with salt and pepper to taste.
• Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
• Slice pork and serve with the gravy.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

CANADIAN PORK ROAST WITH GRAVY

Steps:

• Cut roast in half. Transfer to a 5-qt. slow cooker. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove meat to a serving platter; keep warm. Strain cooking juices; transfer 1 cup to 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. Slice roast; serve with gravy.

ROAST PORK WITH GARLIC ONION GRAVY

Steps:

• Heat oven to 325°F. Make 20 small, deep cuts in pork roast; insert garlic cloves in cuts. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning over pork.
• In large heavy skillet, heat oil over high heat. Add pork; cook 2 minutes on all sides or until browned. Remove from skillet. Add onions and celery to skillet; cook over medium heat 5 to 8 minutes, stirring frequently, until tender. Place onion mixture in ungreased roasting pan; top with pork. Add broth to pan. Cover loosely with heavy-duty foil.
• Roast about 2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove pork from pan to platter; cover with foil and let stand at least 3 minutes.
• Pour pan drippings through strainer into 2-cup measuring cup. Discard solids. Add broth or water to measure 2 cups, if necessary. In 2-quart saucepan, mix flour and cold water with whisk. Stir in pan drippings. Cook over medium-high heat 6 to 7 minutes, stirring frequently, until thickened. Serve pork with gravy. Sprinkle with thyme sprigs.

ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)

Steps:

• Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.