Monday, April 23, 2012

Pork Roast - Sunday Dinner With the Boler Family

My side of the family is British and as long as I can remember my mom has cooked the best roasts I have ever tasted.  She perfectly cooks the meat, potatoes, vegetables and gravy. I think she may have a secret ingredient because mine never quite taste like hers, but they are always a hit in our house.  We have started a tradition of cooking a roast on Sundays and inviting people over for dinner.  There is always more than enough food and it is wonderful to come together with family and friends over a hot, home-cooked meal.

Here is what you need for a Pork Roast dinner:

One pork tenderloin
A vegetable (I usually do green beans)
Potatoes (1-2 per person depending the size of the potato)
Olive Oil
Garlic Salt
Majarom (optional)
Bisto Gravy Powder  (The powder not the granules)

This meal usually takes me about an hour and a half from start to finish.  Once the roast is in the oven you will be free to do other things while it cooks.

First, turn the oven on to 350 degree.  Next, peel the potatoes. (This is my least favorite part!) Then cut them into fourths if they are small and eighths if they are medium/large potatoes.

Put them in a large pot, cover them with water, add a dash of salt and bring to a boil. Let boil for 5-10 minutes until the edges begin to soften.  Then drain, put in a large bowl and toss with enough olive oil to coat the potatoes.

Next place the pork tenderloin in the center of a baking pan. Rub with olive oil and season with salt, pepper and marjoram.  Then place the potatoes around the pork and spring garlic salt over everything.  You can also add a little more olive oil if you would like.

Cook for 20-25 minutes. Then remove pan from the oven and baste the pork and potatoes with the oil. I do this by tilting the pan to allow the oil to run into a corner and then using a large spoon to spoon the oil back over the top of the meat and potatoes.

You will want to cook for another 20-30 minutes depending on how big the piece of meat is. If you want your potatoes to be extra crispy you can turn up the heat a little.

I am not great at getting everything ready at the same time but I get it pretty close.  After I have basted the roast I get the beans ready and put them on to boil. Usually by the time they are done the meat is done as well.

Before you pull the meat out you will want to prepare the Bisto powder. You can follow the directions on the package or use my method. I take one cup of cold water and mix in a heaping serving spoon of Bisto powder.

Next pull the meat out.  (Check to make sure the pork is cooked all the way through.) Spoon the potatoes into a serving bowl and cover with tinfoil to keep warm. Then remove the meat and put it on a cutting board or plate to be sliced.

Remove any large leftover chunks of potato or fat but leave most of the drippings. Place the pan on a burner set on low and slowly mix in the bisto powder and water mix.  (If you haven't already drained the beans do so now and add a little of the water to the gravy pan.)

It is very important to stir well and frequently so it doesn't get clumpy.  At this point I begin the dance of stirring gravy, cutting meat, and getting everyone ready for dinner.

After a few minutes the gravy should thicken. If it doesn't then you can add a little more Bisto. (Be sure it mix it with a little water before adding it to the pan so you don't get clumps.) It shouldn't be as thick and an American white gravy but it will thicken enough so that is pours slowly off the spoon.

Pour the gravy out the pan and into a gravy boat or a measuring cup if you don't have one.  Put everything on the table, remove the tinfoil and dinner is ready!

I love the simplicity and deliciousness of this meal.  Do you have a favorite traditional family meal? If so, leave me a comment and let me know about it!

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