Pork Roast with Walnut Gravy
It was one of those days when I winged it and dinner turned out great, and everyone (even the 3 year old) loved it. And now I have to write it down before I forget!
Saute a flour dusted pork loin in olive oil in a skillet. (The roast I used was about 3 pounds). Brown on all sides. Transfer to an oven proof dutch oven. Cast iron is best.
All measurements are approximate.
In a food processor, blend thoroughly:
1/2- 3/4 cups walnuts
1/4 cup olive oil
3 T balsamic vinegar
3 T soy sauce (or Bragg's Amino Acids)
2 T vegetable bullion
1/3 cup water
1 t basil
1 t garlic powder
1/2 t black pepper
1/2 t tarragon
1 t parsley
Mixture should be watery.
Pour mixture over the roast, and cook on the stove for about an hour and a half on low heat. Transfer to a 325 degree oven and cook for another hour and a half to two hours.
Serve with mashed potatoes and a green vegetable, and watch it disappear.
Saute a flour dusted pork loin in olive oil in a skillet. (The roast I used was about 3 pounds). Brown on all sides. Transfer to an oven proof dutch oven. Cast iron is best.
All measurements are approximate.
In a food processor, blend thoroughly:
1/2- 3/4 cups walnuts
1/4 cup olive oil
3 T balsamic vinegar
3 T soy sauce (or Bragg's Amino Acids)
2 T vegetable bullion
1/3 cup water
1 t basil
1 t garlic powder
1/2 t black pepper
1/2 t tarragon
1 t parsley
Mixture should be watery.
Pour mixture over the roast, and cook on the stove for about an hour and a half on low heat. Transfer to a 325 degree oven and cook for another hour and a half to two hours.
Serve with mashed potatoes and a green vegetable, and watch it disappear.
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