PorkRoast

Preheat the oven to 350 degrees. Generously salt and pepper the roast. Heat the olive oil over medium heat in a heavy ovenproof skillet and sauté the roast for 10 to 12 minutes to each side until it is a deep, crispy brown. (I use an overturned small metal measuring cup to prop up the meat and get good contact with the skillet.) Oven-roast the meat until a thermometer registers 165 degrees. Remove the roast to a plate and cover with a double layer of aluminum foil to keep warm and allow the juices to set throughout the roast.

Add the shallots, peppers and mushrooms and a sprinkle of additional garlic salt to the skillet and sauté until the shallots are lightly browned. Add the flour and cook for 2 to 3 minutes. Add the chicken broth and whisk until smooth. Add the balsamic vinegar, the broth concentrate, the Bell’s, the Pappy’s and enough browning sauce to get a medium brown color. Cook for 5 to 6 minutes or until peppers are tender, adding water, if necessary, to keep the right consistency to the gravy. Correct for salt and pepper.

When the roast has rested for at least 12 minutes, slice rather thinly and serve with the gravy and mashed potatoes. Serves four hungry people with enough for a sandwich or two the next day.

Perfect Mashed Potatoes
5 large Russet potatoes, peeled, halved and cut in thirds
3 TB butter
Whole milk
Salt and pepper

Cook the potatoes in a covered pot in salted water until they are tender when pierced with a wooden skewer. Drain off the water and return the uncovered pot to the lowest possible heat and cook until the extra water has evaporated and the potatoes are dry and mealy. Add the butter and 1/2 cup milk and beat with a hand mixer until nearly smooth. Add additional milk until you like the consistency and correct for salt and pepper.


		Pork roast with pepper & mushroom gravy
			Pork Roast 3 to 4 lb boneless, rolled and tied pork loin Lawry’s garlic salt with parsley Fresh ground pepper 2 TB olive oil 1 small green bell pepper in ¾ inch dice 1 small red bell pepper in ¾ inch dice 2 large shallots, cut in half lengthwise and finely sliced 10 large cremini mushrooms, halved and sliced 2 1/2 TB all-purpose flour 3 cups chicken broth 2 TB balsamic vinegar 1 tsp beef broth paste (Better than Bouillon preferred) 1 tsp Bell’s seasoning 1/2 tsp Pappy’s seasoning 1 to 2 tsp Gravy Master or Kitchen Bouquet Preheat the oven to 350 degrees. Generously salt and pepper the roast. Heat the olive oil over medium heat in a heavy ovenproof skillet and sauté the roast for 10 to 12 minutes to each side until it is a deep, crispy brown. (I use an overturned small metal measuring cup to prop up the meat and get good contact with the skillet.) Oven-roast the meat until a thermometer registers 165 degrees. Remove the roast to a plate and cover with a double layer of aluminum foil to keep warm and allow the juices to set throughout the roast. Add the shallots, peppers and mushrooms and a sprinkle of additional garlic salt to the skillet and sauté until the shallots are lightly browned. Add the flour and cook for 2 to 3 minutes. Add the chicken broth and whisk until smooth. Add the balsamic vinegar, the broth concentrate, the Bell’s, the Pappy’s and enough browning sauce to get a medium brown color. Cook for 5 to 6 minutes or until peppers are tender, adding water, if necessary, to keep the right consistency to the gravy. Correct for salt and pepper. When the roast has rested for at least 12 minutes, slice rather thinly and serve with the gravy and mashed potatoes. Serves four hungry people with enough for a sandwich or two the next day. Perfect Mashed Potatoes 5 large Russet potatoes, peeled, halved and cut in thirds 3 TB butter Whole milk Salt and pepper Cook the potatoes in a covered pot in salted water until they are tender when pierced with a wooden skewer. Drain off the water and return the uncovered pot to the lowest possible heat and cook until the extra water has evaporated and the potatoes are dry and mealy. Add the butter and 1/2 cup milk and beat with a hand mixer until nearly smooth. Add additional milk until you like the consistency and correct for salt and pepper.
During the week, the men in my family are pretty flexible and happy to eat whatever I conjure up. But come Sunday, the meal that they really look forward to is some manner of roast with mashed potatoes and gravy. This roast is tender and juicy with a crackly brown crust, the gravy nicely compliments the meat and the buttery mashed potatoes make everyone Sunday happy.
	Courtesy of: Real Estate & Living www.somocorealestate.com