One of my husband’s favorite things to eat is pork roast and gravy. In this recipe, I used one of those long pork roasts that I purchased at a wholesale club, but you can also find them in your grocer’s meat section. This recipe will give you 4 dinners (for four servings), but you only have to cook it once. In other words, I cook a lot of one thing, and I freeze it for later use (let me know if you are interested in ordering storage containers, because my sister sells them). Instead of cooking 4 meals such as this for a total of 4-8 hours, you will only spend 1-2 hours. Doesn’t that sound great? When it comes to warming, though, if possible, try using your oven to warm your pork, or reheat in a pan on top of stove. I find that when warming beef, chicken, pork, etc. the microwave really alters the flavor. There are 3 steps in this recipe: cooking the pork, cooking the rice, and making the gravy and slicing the pork loin and placing into the gravy. Here we go…..
Step 1- Cook the pork loin
pork loin (please read your label carefully to make sure that it is not enhanced with a broth or salt solution, if so, avoid the next ingredient, which is salt, and only season the pork with all the other ingredients)
2 cups water
baking pan with cover, or aluminum foil
Preheat oven to 400 degrees. Place pork loin in your pan, and sparingly sprinkle Kosher salt on top and bottom of pork loin (if it is not salted in the package already). Next, sprinkle pepper, paprika, garlic powder, and oregano all over pork loin. Add water. Cover and cook for one and half hour.
Step 2- Make 8 cups of your favorite rice (comes out to 2 cups of cooked rice per meal for 4, giving you (4) 1/2 cup servings per meal for four servings, which would leave you with 6 cups left, and you can split that into 2 cups, 2 cups, and 2 cups).
Cook rice according to the directions on package.
Step 3-Making the Gravy, Slicing the Pork, Placing Pork into Gravy
1 portabella mushroom cap (with skin of mushroom peeled away), chopped into bite size pieces
1 medium sweet onion, chopped (different areas, grow different sweet onions, but here in Louisiana, we have an abundance of Vidalias, which is what I used in this recipe)
3 green onion stems, chopped
4 teaspoons butter
4 cups COLD water, mixed well with cornstarch (this will thicken our gravy, and looks like milk once mixed)
Au Jus from cooked pork loin (the juices)
On medium heat, saute’ mushroom and both onion types with butter, over medium heat, until softened and a little bit caramelized. Once your pork roast is ready, remove it from baking pan onto a cutting board to slice it, and add all the juices to your mushroom/ onion mixture. Since the juice is hot from the oven, it will cook in just a couple of minutes (please be careful not to burn yourself). Next, add your COLD water/cornstarch mix to thicken your gravy, and stir constantly. Once gravy thickens, remove from heat (if gravy is too thin, add a little more COLD water/cornstarch mix-about half cup water with about 1/2 teaspoon cornstarch, and if gravy too thick, thin out with 1/2 cup water at a time). Now it is time to slice our pork, and because it is low in fat, and can dry out quickly, we have to place it back into the gravy as soon as possible. At this point, you can either put in a nice serving platter, and top with gravy, if you will be serving lots of guests, or split it up for today’s meal, and a couple of other meals for the freezer, but, whatever you do, please make sure that gravy covers each piece of pork loin after you have sliced it (when reheating, add a couple of teaspoons of water to bring the gravy to a nice consistency again). That’s it !!! Enjoy the fruits of your labor with some yummy rice !!!
The Roasted Pork Loin in a Portabella Mushroom Sweet Onion Gravy