Roast Pork with Gravy

Recipy Name:
Roast Pork with Gravy
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, 2 T. gravy
Ingredients Notes:
3 ½ -4 lbs boneless pork roast Trim all visible fat
Seasoning of choice: salt, pepper, garlic powder, seasoning salt, sage, rosemary, tarragon, thyme etc.
For Gravy:
¼ cup drippings
3 Tablespoons flour
Salt and pepper to taste
2 cups stock or water
 
Steps: Directions: Critical Control Point / Quality Assurance
1 Heat oven to 450 degrees
2 In a large roasting pan season pork with choice of seasonings.
3 Do not cover and do not add liquid.
4 Add roast to oven and immediately reduce heat to 325 degrees
5 Roast 25 to 35 minutes to the pound.
6 A rolled roast or boned roast requires 5 to 10 minutes longer to the pound Cook until internal temperature reaches 170 degrees with a 4-minute rest. For loin ct and 185 degrees for should cut. Remove roast from oven and let rest 10 to 15 minutes before carving
7 For Gravy:
8 Remove meat from pan. Place it where it will remain hot.
9 Pour off about all but ¼ cup of drippings.
10 In the large roasting pot, blend flour into drippings over medium high heat.. Stir with wire whisk until the flour has thickened and until the mixture is well combined and smooth.
11 Continue to cook slowly stir constantly while adding stock. Cook until desired consistency
12 Season with salt and pepper
 
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.