Boneless Pork Roast With Kettle Gravy
Rose Mary Mogan
The roast comes out tender & moist, & slightly crispy on the outside.
You will be amazed at how simple but tasty this roast actually is.
The best way with the spices is to combine them then mix & sprinkle liberally over the entire roast. Remember this is a 5 pound Roast, but I cut it in half, & put it on the baking pan.
The simple gravy made from the pan drippings with WONDRA FLOUR is EASY & TASTE GREAT
5 lbpork roast (i cut in half because of the length)
1 Tbspgranulated garlic powder (not garlic salt)
1 Tbsponion powder (not onion salt)
1 Tbspseasoned salt
2 tspcoarse black pepper
·non stick cooking spray ( i used pam)
How to Make Boneless Pork Roast With Kettle Gravy
- LOWER TEMPERATURE(VERY IMPORTANT)TO 275 degrees F. and continue to cook for an additional 1 hour and 35 minutes, or until internal temperature reaches 145-155 degrees F. Remove roast from oven and cover loosely with aluminum foil, the temperature of the roast will continue to rise another 10 degrees or so after being removed from oven.
- Heat over medium high heat, till gravy thickens. I prefer a thicker gravy, so you can add additional Wondra to water and blend into the gravy if desired, until it reaches the consistency you prefer. Whisk together as it cooks and thickens.
No additional seasoning was needed for my taste, but you can taste and add as needed.