Pork Roast with Mushroom Gravy (ATK)

By hmp13

Ingredients

• 1 (4 to 5 pound) boneless pork shoulder roast, fat trimmed to 1/8 inch thick
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 onion, peeled and halved
• 20 ounces white or cremini mushrooms, quartered
• 1 cup chicken broth
• Water
• 1 bay leaf
• 2 tablespoons flour

Preparation

Step 1

Adjust oven rack to lower middle position and heat oven to 300 degrees. Pat pork dry with paper towels and rub all over with 1 teaspoon thyme, 1 teaspoon sage, salt and pepper. Tie roast at 1 inch intervals with kitchen twine.

Arrange roast, fat side up, in roasting pan and cook until beginning to brown, about 3 hours. Add onion, mushrooms, broth, 1 cup water, by leaf, remaining thyme and remaining sage to pan and continue to roast until meat is well browned and skewer inserted in center meets no resistance, about 3 hours. Transfer roast to cutting board, ten with foil, and let rest 30 minutes.

Discard onion and bay leaf. Strain contents of roasting pan through fine mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour defatted pan juices (you should have about 1 cup) into measuring cup and add water to yield 1 ½ cups.

Transfer 2 tablespoons of fat from separator to large saucepan and heat over medium high heat until shimmering. Stir in flour and cook until golden, stirring constantly, 1 to 2 minutes. Slowly whisk in pan juices and bring to boil. Add reserved mushrooms and simmer over medium low heat until gravy is slightly thickened, about 5 minutes. Remove twine from pork. Cut pork into 1 inch slices. Serve with gravy.