Herbed Pork Roast with Root Vegetable Sauce
This is my Dad's recipe for his special herbed pork roast with root vegetable sauce, or gravy. Substitute sweet potatoes, turnips, parsnips or beets for a change in flavor.
Servings 8
Ingredients
- 1 4-5 pound Pork Loin Roast - bone in is best but not necessary
- 1 Large Onion
- 3-4 Large Carrots - or other root vegetables
- 3 Large Stalks of Celery
- 2 Cans of Beef Consomme or Beef Broth
- For the Herb Rub:
- 1 tablespoon Salt
- 2 teaspoons Parsley Sage, Rosemary and Thyme
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 375F
- Make the herb rub by combining all the spices in a small bowl.
- Place the pork roast into a large roasting pan.
- Rub the roast with a small amount of olive oil, then sprinkle the herb rub over the entire roast, making sure it's all well covered.
- Let the roast rest in the roasting pan while you chop the vegetables.
- Chop all the vegetables into 1 inch pieces. This should be a rough chop so that the vegetables retain their shapes during the long roasting period.
- Add the vegetables to the roasting pan and distribute them evenly around the pork roast.
- Add the 2 cans of consomme or broth to the pan.
- Roast, uncovered, at 375F for 30 minutes, then reduce the heat to 325F.
- Continue roasting for 2 - 3 hours, depending on the size and thickness of the pork roast. The internal temperature of the finished roast should be 165 degrees.
- Remove the pork roast from the pan to a serving platter. Cover lightly with foil and let it rest.
- Strain out the vegetables and place them into the food processor or blender.
- Remove excess fat from the pan juices, then add the juices to the food processor.
- Process on low just till the carrots have broken up, then pulse just till all is mixed together.
- Don't over process the gravy or it will thicken too much and resemble baby food!
- Serve the root vegetable sauce over mashed potatoes and slices of the herbed pork roast.