3lbspork roastsirloin, or tenderloin (we usually do the sirloin or tenderloin)
1-2tspsaltdepending on salt tolerance
2tspdried crushed rosemary
1½tspdried oregano leaves
1½tspdried thyme leaves
¼tspground black pepper
½cuplow sodium chicken broth
Sweet Potatoes or yams
4small/medium sweet potatoes or yams
2small/medium appleswe like to use a sweet apple like braeburn, fuji, or gala
1 1/2Tbsppure olive oil
1/2tspground black pepper
Combine the salt, rosemary, oregano, thyme, sage, black pepper and nutmeg.
Rub onto all sides of the pork roast.
Place the seasoned pork in a lightly greased baking dish. Cover the dish with foil and bake low and slow at 300 degrees Fahrenheit for 2 to 3 hours or until the internal temperature of the pork reaches 155 degrees Fahrenheit.
Remove the pork roast from the pan and place it onto a cutting board.
Cover the pork with the foil and allow it to rest before slicing.
Make the pan gravy while the roast rests.
Place the pan that held the roast, including any drippings or liquid from the pork (there wasn't much liquid from our roast), on the stovetop over medium heat.
Add the chicken broth to deglaze the pan (lift up the bits of flavor that got baked onto the pan) then add the heavy cream and wait for the mixture to reach a boil.
In a small dish, combine the cornstarch and cold water to make a slurry.
Add the slurry to the gravy once it's reached a full rolling boil.
Whisk briskly until it thickens (should happen fairly quickly.) *It's important for the cornstarch slurry to be cold so when it hits the boiling gravy it creates the chemical reaction needed for the gravy to thicken.
Turn off the heat and pour the pan gravy into a gravy dish.
Slice pork and serve it with the pan gravy.
Sweet Potatoes or yams Instructions
Peel the sweet potatoes and apples.
Core the apples and cut both the apples and sweet potatoes into small 1" cubes.
Place them in a large bowl.
Add the olive oil, cinnamon, ginger, salt, and pepper.
Toss the mixture so everything is evenly coated.
Pour the seasoned sweet potato and apple cubes into a lightly greased 9x13" baking dish.
Cover the dish with foil and bake at 300*F for 2-3 hours or at 350*F for 35-45 minutes or until tender.
Using a potato masher, mash the sweet potato mixture until desired texture is achieved.
Add butter, optional.
The mixture should be moist since the foil trapped in the steam.