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Add a photoPork comfort food with an Italian herb gravy that pairs well with noodles, rice, or potatoes, and roasted vegetables.
Make some homemade dinner rolls to dunk in the gravy. Yum!
Ingredients
- 5-6 lb. Boston butt pork roast
- 1 tbs. salt
- 1/2 tbs. dry Italian seasoning
- 1 tsp. pepper
- 2 cups chicken broth
- 1/4 cup dry wine, red or white
- 1 onion, chopped
- 4-6 cloves garlic, chopped
- 2 tbs. white wine vinegar
- 2 tbs. flour
- gravy:
- 2 tbs. butter
- 2 tbs. flour
- 1 cup chicken broth
- 1/4 cup wine
- 1/2 tsp. Italian seasoning
- salt and pepper to taste
- optional: chopped parsley
Directions
- Heat the oven to 375 F.
- Line a roasting pan with foil.
- Sprinkle flour and dry seasonings over the roast.
- Add the garlic and onions.
- Add wet ingredients, cover roast.
- Bake 3-4 hours, or until fork tender.
- Remove roast from pan, cover.
- Pour juices into a container, put in the freezer.
- When fat has congealed at the top, skim and discard it.
- Make a roux with the butter and flour. Slowly add broth, then the wine and juices. Add the seasonings.
- Reduce to desired consistency, at least 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 30 | 42% |
| Total Fat 3.36g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 1043mg | 43% |
| Potassium 123mg | 4% |
| Total Carbs 5.62g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.67g | 0% |
| Protein 1.79g | 3% |
