Boneless Pork With Gravy
Tender boneless pork roast seasoned with aromatic spices, rolled and tied for a flavorful, juicy dish perfect for special occasions or family dinners.
Ingredients
Instructions
- Get a piece of boneless pork shoulder, 3/4 inch thick, that will roll up to be about 4 inches in diameter and about 1 foot long.
- Combine nutmeg, caraway seed, salt, and pepper.
- Rub the seasoning mixture on the side of the pork that will be on the inside of the roll.
- Roll up the meat and tie in 3 places with twine.
- Mix together the same amount of seasonings as before, adding the paprika.
- Rub the outside of the pork roll with the seasoning mixture.
- Wrap the pork roll in Saran Wrap and refrigerate overnight.
- Place the roast in a roasting pan with 1/2 cup water. Bake at 325°F for 40 to 45 minutes per pound of meat.
- Turn the roast to brown on all sides, adding water if needed.
- Cook until a meat thermometer inserted in the roast reads 185°F.
- Make gravy from the drippings in the pan.
Tips & Substitutions
For a more robust flavor, consider marinating the pork in the seasoning mixture for several hours or overnight before rolling. If you don't have caraway seeds, fennel seeds can be a suitable substitute. Keep an eye on the internal temperature to avoid overcooking, as boneless pork can dry out quickly. If you prefer a bit of sweetness, adding a tablespoon of brown sugar to the rub can enhance the flavor profile.
Serving Suggestions
Serve the boneless pork with a generous drizzle of gravy over the top. It pairs wonderfully with sides like mashed potatoes or roasted vegetables. For a refreshing contrast, consider a light salad, such as June Layer Salad, which adds a crunchy texture to the meal. If you have leftovers, they can be sliced and used in sandwiches for a delicious lunch option.
Storage & Reheating
Leftover boneless pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the pork and warm it in a skillet over low heat with a splash of water or broth to maintain moisture. Alternatively, you can wrap it in foil and warm it in the oven at 325°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Boneless Pork With Gravy contains roughly 27 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1746mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pork is done cooking?
The pork is done when a meat thermometer reads 185°F at its thickest part. If you don't have a meat thermometer, you can check if the juices run clear when you cut into the meat. It's important not to rely solely on cooking time, as thickness and oven variations can affect cooking duration.
Can I use a different cut of pork for this recipe?
Yes, you can use other cuts like pork loin or tenderloin, but cooking times may vary. These cuts are leaner, so be cautious not to overcook them, as they can dry out. Adjust the baking time according to the weight of the meat and monitor the internal temperature closely.
What can I do with the leftover gravy?
Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage. It's perfect for drizzling over mashed potatoes, using in casseroles, or as a sauce for sandwiches. Simply reheat on the stovetop, adding a splash of water or broth if it thickens too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).