Sirloin Pork Roast with Apples and Mustard Gravy

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In the back to basics move I decided to make a roast for dinner.  I realized while I was cooking that I needed a lot more steps to reach my 10,000 step goal today so I ran around the kitchen never stopping while I chopped, stirred and seasoned.  I don’t recommend this strategy for most because you might lose a finger.

 

While the roast was resting I took Shay Shay out side to run off a few more steps.  My neighbors the Andersons were driving away from home and stopped to ask how the tracking my steps was going.  I kept dancing around their car as I answered them.  Mary Eileen said she wished she had a blog so she could write what a nut I looked like.  The things I will do to reach my goal.

 

Russ declared this dinner a big winner so give it a try.

 

1 four pound Sirloin Pork Roast

1 big onion – chopped

2 apples  – peeled and chopped

1 can of chicken broth

10 big fresh sage leaves minced or 1 T. of ground sage

Salt and pepper

1 ½ T. butter

2 T. flour

3 T. Dijon mustard

 

Preheat the oven to 350 degrees.  Spray a Dutch oven with Pam and put it on the stove on high heat.  Pat the pork roast dry with paper towels and sprinkle lots of salt and pepper all over it.  Brown the meat in the Dutch oven, turning it on all sides.  This will take about ten minutes.

 

When you have turned the meat onto the last side to be browned add the sage, and onions.  After the meat is browned on all sides add the apples and the chicken broth and keep the pan on the stove until the liquid just starts to bubble.  Then put a lid on the pan and place it in the oven.

 

Bake for about 30 minutes until the meat reaches 160 degrees using a meat thermometer.  Take the meat out of the pan and spoon the apples and onions over it, leaving the liquid in the pan to use for gravy. Tent with foil to keep it warm.

 

To make the gravy melt the butter in a frying pan on medium heat, add the flour and stir it into the melted butter cooking it for a minute. Add the pan juices from the roast to the butter and flour roux stirring with a whisk.  Add the mustard and continue cooking until the gravy is the desired thickness, it should only take a few minutes.

 

I served mine with roast Brussels Spouts and sweet Potato Oven Fries.



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