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Pork Roast with Mashed Potatoes and Gravy

Total Time

Prep: 20 min. Cook: 3 hours + standing

Makes

4 servings

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

Ingredients

  • 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

Directions

  1. 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.
  2. Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
  3. For gravy, strain cooking juices and skim fat; pour 1 cup into 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.
  4. 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.

Nutrition Facts

1 serving: 370 calories, 14g fat (9g saturated fat), 91mg cholesterol, 762mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 34g protein.

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