This is a yummy pork, roasted low and slow. It’s encrusted with dried herbs and cooked with some aromatics. Then topped with THE most velvety-rich mushroom gravy you ever did have.
I would like to thank America’s Test Kitchen for sharing this recipe… thank you for making our lives just a little bit better by testing this recipe and then sharing it with the rest of us.
Today I used a pork leg… once the roast is done the bone slides out nice and easy. For flavor the roast got encrusted with a dry rub of dried thyme and sage and kosher salt and black pepper.
I tied it up nice and tight… and cooked it in a 300 degree F oven for about 3 hours.
After 3 hours of cooking it was time to add more flavor. So I added sliced crimini mushrooms, quartered onion pieces, some bay leaves and chicken stock/water mixture (about 1 cup of each)… oh yeah, and some more of the dry rub seasoning.
Once a fork inserted into the largest meaty part of the roast inserts and comes out easily… then it’s just about ready. Take the roast out, transfer to another platter, cover with foil and set aside. It needs to rest for about a half hour and then it can be sliced.
In the meantime discard the onions and bay leaves and through a fine mesh strainer strain the juices, setting aside the mushrooms. From the strained juices, use a few tablespoons of fat to start the gravy with a couple tablespoons of flour. Then slowly add the rest of juices and whisk until nice and velvety. Add the mushrooms back to the pan and reduce the heat until you’re ready to use it. Before ladeling over your meat and fixings taste to see if needs any more salt/pepper.
Now it should be time to slice the roast and plate your fabulous dinner.
Be prepared to be kissed… or better. It’s that good… again, a big thank you to America’s Test Kitchen! Love ya for it! Really, I do!
enjoy your time in the kitchen…