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–+ servings

Savory Pork Roast with Pan Gravy + Sweet Potato & Apple Mash

Make sunday supper special with a savory dry rubbed pork roast cooked slow to produce tender, flavorful meat. Don't forget the gravy! It's made in the pan with all the wonderful flavors left behind from the meat. Serve it all up with a side of smooth sweet potato and apple mash.
Author Amber Brady
Yields 6 servings

Ingredients

Savory Pork Roast with Pan Gravy

  • 3 lbs pork roast sirloin, or tenderloin
  • 1-2 tsp salt, (depending on salt tolerance)
  • 2 tsp dried crushed rosemary
  • 1 ½ tsp dried oregano
  • 1 ½ tsp dried thyme
  • 1 ½ tsp ground sage
  • ¼ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • ½ cup low sodium chicken broth
  • ½ cup heavy cream
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water

Sweet Potato & Apple Mash

  • 4 small/medium sweet potatoes or yams
  • 2 small/medium apples, (we like to use a sweet apple like braeburn, fuji, or gala)
  • 1 ½ Tbsp pure olive oil
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 Tbsp butter

Instructions

Savory Pork Roast with Pan Gravy

  • Combine the salt, rosemary, oregano, thyme, sage, black pepper and nutmeg. Rub onto all sides of the pork roast. Place the seasoned pork in a lightly greased baking dish. Cover the dish with foil and bake low and slow at 300 degrees Fahrenheit for 2 to 3 hours or until the internal temperature of the pork reaches 155 degrees Fahrenheit.
  • Remove the pork roast from the pan and place it onto a cutting board. Cover the pork with the foil and allow it to rest before slicing.
  • Make the pan gravy while the roast rests. Place the pan that held the roast, including any drippings or liquid from the pork (there wasn't much liquid from our roast), on the stovetop over medium heat. Add the chicken broth to deglaze the pan (lift up the bits of flavor that got baked onto the pan) then add the heavy cream and wait for the mixture to reach a boil.
  • In a small dish, combine the cornstarch and cold water to make a slurry. Add the slurry to the gravy once it's reached a full rolling boil. Whisk briskly until it thickens (should happen fairly quickly.) *It's important for the cornstarch slurry to be cold so when it hits the boiling gravy it creates the chemical reaction needed for the gravy to thicken. Turn off the heat and pour the pan gravy into a gravy dish.
  • Slice pork and serve it with the pan gravy.

Sweet Potato & Apple Mash

  • Peel the sweet potatoes and apples. Core the apples and cut both the apples and sweet potatoes into small 1" cubes. Place them in a large bowl.
  • Add the olive oil, cinnamon, ginger, salt, and pepper. Toss the mixture so everything is evenly coated. Pour the seasoned sweet potato and apple cubes into a lightly greased 9x13" baking dish. Cover the dish with foil and bake at 300 degrees Fahrenheit for 2 to 3 hours or at 350 degrees Fahrenheit for 35 to 45 minutes or until tender.
  • Using a potato masher, mash the sweet potato mixture until desired texture is achieved. Add butter, optional. The mixture should be moist since the foil trapped in the steam. Taste and adjust the seasonings if needed.

Notes

Serving size: 2 slices of meat, ¼ cup of gravy, and ½ cup sweet potato mash.