Pork Roast (Xmas Eve)

By michelle1026

Ingredients

• Roast:
• 4 slices of bacon (cut into 1-inch pieces)
• 2-3 lb pork roast
• 2 tsp dried minced garlic
• 1 tsp dried rosemary
• 1/2 tsp ground sage
• 1/2 tsp salt
• 1/3 cup white wine
• Mushroom Gravy:
• 12 oz can evaporated milk
• 2 TBS vegetable oil
• 2 TBS corn starch
• 1 tsp onion powder
• 1/4 tsp salt
• 1/8 tsp white pepper
• pinch of sugar
• 2 small to medium mushrooms (finely chopped)
• 1/2 milk
• 1/3 cup white wine

Preparation

Step 1

Grease inside of roasting pan or crock pot with cooking spray or butter. Set aside.

In a skillet large enough to fit the roast, cook bacon pieces until crispy. Remove bacon, reserve the grease.

While bacon is cooking, crush garlic, rosemary, sage, and salt in a small bowl. Rub all sides of the roast with the seasoning. In the bacon skillet, sear the roast 2-3 minutes on each side, including the ends. Place roast in the roast pan or crock pot.

Use the white wine to deglaze the skillet, scraping any browned bits. Pour over the roast.

Crock pot: Cook on low 6-8 hours or longer to desired tenderness.
Roast pan: Preheat oven to 350 degrees. Bake 2-3 hours, or to desired tenderness.

While the roast is cooking, prepare the mushroom gravy. Whisk milk, oil, corn starch, onion powder, salt, pepper, and sugar together in a medium saucepan. Stir in mushrooms. Cook over medium heat until thickened. Combine soup, milk, wine, and Italian seasoning. Blend well, until creamy.

Once done cooking, remove roast from the pan, leaving the drippings. Pour the mushroom gravy mix directly into the roast pan or crock pot. Mix well. It will thicken as it stands.