Hoosier Roast Pork with Dressing and Gravy

Kathie Carr Recipe

By Kathie Carr kathiecc

When I was in high school Mom worked as a cook in the restaurant kitchen at the South Bend Farmer's Market. Every Saturday they served old fashioned Roast Beef and Roast Pork. Everything there was homemade and simply delicious.

This roast pork dinner was my favorite. It was served with real mashed potatoes and homemade dressing. Fresh vegetables were used most of the year.

And after your dinner there was homemade pie.

AWESOME!


Recipe Rating:
 1 Rating
Serves:
10-12
Prep Time:
Cook Time:

Ingredients

ROAST:
3-4 lb
pork roast
find more delicious recipes at www.porkbeinspired.com
3 c
water
GRAVY:
3 Tbsp
cornstarch
1 c
cold water
1/4 tsp
pepper
1 tsp
worcestershire sauce
2 c
broth from roast
1 tsp
seasoned salt
1 tsp
lemon juice
1 small
can sliced mushrooms, drained and chopped
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Directions Step-By-Step

1
Place roast in roaster or large roasting pan. Pour water into bottom of pan. Cover and cook at 325 degrees until internal temperture of meat on meat thermometer reaches 155 degrees. This should take 1 1/2- 2 1/2 hours depending on the roast you have chosen. When roast reaches 155 degrees remove from pan, strain drippings, and reserve broth. Allow roast to sit for about 20 minutes before slicing.
2
Meanwhile make gravy. Dissolve cornstarch in water. Pour into roasting pan where some drippings remain. Stir until well blended. Add remaining ingredients except mushrooms. Bring to a boil and cook until clear and thickened. Add mushrooms. Serve gravy over sliced meat, mashed potatoes and homemade bread dresing. (See separate recipe for dressing.)

About this Recipe

Course/Dish: Pork, Roasts