From pork loin to pot roast dinner | Sunday supper ideas

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Season all sides of the pork loin center cut roast with salt and black pepper.

Brush the fat side of the pork with German style mustard.

Brown the pork in a pan for about 2-3 minutes on each side to render the fat.

Remove the pork from the pan and set aside.

In the same pan, sauté chopped onions and garlic in butter for 2-3 minutes until softened.

Add chopped carrots and celery to the pan and stir.

Pour in beef broth and dry wine, then add a bay leaf and stir everything together.

Return the browned pork to the pan, adding any juices that collected while resting.

Add thyme to the pan and cover with a lid.

Cook for about 1 hour, checking with a meat thermometer to ensure it reaches 155°F.

If desired, you can also cook in the oven at 375°F for about the same time.

Melt 1/4 cup of butter in a separate pan and add flour to make a roux.

Pour in the pan drippings (about 2 cups) from the roast, adding more beef broth or wine if needed to reach 2 cups.

Stir the mixture until it thickens to the desired consistency for gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens