It is that time of the year when it starts to get cooler and roasts, chili, stews and such become a part of the weekly menu. This has been a favorite way to cook a pork roast for longer than I care to admit and the gravy is a special treat. I am sure Gene felt that he had found “a cook” for the first time in his life when I made this roast for him. Many requests for this recipe over the years…
The cooking guidelines for pork changed in 2011 where you can safely consume pork at 145°F. This has been the standard for the restaurant industry and now the home cook can follow this new guideline. This new temperature is a significant 15 degrees less than what was previously recommended when I first made this roast. The most common cuts of pork are 16 percent leaner and have 27 percent less saturated fat than the same cuts 20 years ago. Needless to say I have had to adjust my cooking times to the new standard.
Now, certain cuts such as pork chops, roasts and tenderloins can be enjoyed medium-rare where the center is pink. Ground pork (or any ground meat) still has to be cooked to 160°F.
Pork Roast with a Sour Cream Gravy
- 3 lb. boneless pork loin roast
- 1/4 cup bacon drippings
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 tsp. paprika
- 1 (14.5 oz.) can low sodium chicken broth
- 2 tbsp. cornstarch mixed with 1/4 cup water
- 1/2 cup sour cream
- 1/4 tsp. caraway seed
- 1 tsp. capers (optional – the kids never liked them so sometimes I did not add)
- 1 -2 tbsp. fresh parsley, minced
- salt and pepper to taste
Brown the roast in bacon drippings or any oil for 10 – 20 minutes; set aside. In remaining drippings, cook onion and carrot until tender but not brown; stir in paprika. This spice is what gives the gravy such a pretty color.
Lay roast on top of the vegetables and pour chicken broth over the roast. Bake, covered at 350°F for 18 – 20 minutes per pound. Because I brown the roast first you do not need to cook it so long, maybe only 15 minutes per pound. Once it registers 145°F; remove to a serving platter, cover with foil and keep warm. Let rest for about 10 minutes before serving.
To make gravy, strain the pan drippings and discard the vegetables. Measure pan drippings and add water if necessary to measure 1-1/2 cups; return to pan. Blend cornstarch mixture into sour cream; stir into liquid and cook until thickened and bubbly. Add caraway seeds, capers (optional) and parsley. Season with salt and pepper.
Recipe by cookingwithauntjuju
If your family loves tender meat, mashed potatoes and gravy you have to try this recipe 🙂