I found this recipe and thought it sounded interesting. Not too many changes were required to make it fit our needs. Use either a small boneless pork roast or a large pork loin (about 2 pounds) and for a quick and easy meal, instead of peeling and cutting up large carrots, use one bag of either regular or rainbow baby carrots. All together, this recipe takes just about an hour, 10-15 minutes prep time and about 40 minutes baking. Feel free to change out the herb used on the roasted carrots if your family prefers something else – thyme, oregano, tarragon or rosemary will all work. Same with the carrots – parsnips, sweet potato, cubes of winter squash, any vegetable you can roast would work.
First, preheat the oven to 450 degrees. Next, pour into baking pan, with 1 to 2 inch sides:
12 ounces to 1 pound of baby carrots
4 or 5 small to medium shallots, peeled and sliced in half lengthwise
Sprinkle the carrots and shallots with:
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 to 1/2 teaspoon garlic granules
1/4 to 1/2 teaspoon dried marjoram
1 to 1 1/2 tablespoons olive oil
Mix up the carrots and shallots with the oil and herbs to combine making sure all the carrots have some oil on them. Put into the preheated oven and cook for approximately 10 minutes. While the veggies are beginning to roast, heat in a 10″ skillet:
1 tablespoon olive oil
While the oil heats, season with salt and pepper:
1 1/2 to 2 pound pork loin or boneless pork roast
Sear off all sides of the pork in the hot oil, about 2 minutes per side which takes about 10 minutes. Remove from the heat. Remove the pan from the oven, push the carrots and shallots aside to make space in the middle of the pan for the pork. Return to the oven and cook for approximately 30-40 minutes until the internal temperature of the pork reaches 145-150 degrees. Take out of the oven and place the pork and vegetables on a plate, loosely over with foil or parchment paper to keep warm while the gravy is made.
To make the gravy, pour the oil from the skillet into the roasting pan and add:
1 to 2 tablespoons gluten-free all-purpose flour
Over medium heat whisk to combine with the fat. All the fat should be absorbed by the flour. Cook the flour for about a minute before adding:
1 cup chicken stock (or pork stock if you can find it)
If you used more than 1 tablespoon flour, you’ll need to add additional stock to the baking pan. Let simmer, stirring constantly, for about 2 minutes until thickened. Whisk in:
1 tablespoon mustard, whatever kind your family prefers
When the gravy is ready, slice the pork roast or loin and serve with the carrots, gravy and either mashed potatoes or rice. Serves 2-4 depending on the size of the pork.
6 thoughts on “Easy Roast Pork with Mustard Gravy”
Love that you roasted the carrots first!
Just a little not to fully cook them. Thanks Jessica.
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Thanks so much for providing my recipes to wider audiences.