Gluten Free Roast Pork

GF Roast Pork

Comment: We will often serve roast pork as it is a lean, low fat and succulent meat and nothing beats the flavorful aroma of a roasting pork whiffing throughout the kitchen. And while it’s best to measure the internal temperature to determine when it’s done you want to avoid overcooking it as that toughens the meat and there’s no need to do that for ‘safety’ reasons. If the internal heat of the roast is between 155-160 degrees, you’re fine.
Cooking time:
1 ¾ to 2 pounds, 1 hour at 350 degrees

1 ¾-2 pounds Boneless Center Cut
4 large baking potatoes or 4 large white potatoes for boiling (mashed)
1 medium size green zucchini, cut longwise into quarters and then sliced across, boiled
1 medium size yellow zucchini, cut lengthwise into quarters and then sliced across, boiled
4 carrots cut into slices, boiled with 1 tbl butter and 1 tbl Honey
1 full cup HomeMade Applesauce
1 tbl grated Parmesan cheese
1 4 oz can whole sliced mushrooms, drained
1 tbl olive oil
2 tbl butter
Salt, pepper, Garlic Powder

  1. Preheat oven to 350 degree.
  2. Sprinkle olive oil over roast adding salt, pepper and Garlic Powder and use a typical oven roasting pan for cooking. Roast until internal heat is between 155-160 degrees.
  3. Prepare potatoes by baking 20 minutes (more or less depending on the degree of heat your micro produces or, put potatoes in the oven and bake with the roast. If you prefer mashed, peel, slice and boil potatoes adding a splash of butter and salt just before mashing.
  4. Combine your two zucchinis into a medium sized pan with enough water to cover and boil until tender, drain thoroughly (don’t push) and add 1 tbl butter. Sprinkle with cheese.
  5. Boil carrots in a small pan, drain, add 1 tbl butter and Honey.
  6. Have your applesauce heated – either in a small pan or micro.
  7. Combine mushrooms with gravy.
  8. Prepare a plate(s) with slices of pork, vegetables, applesauce, potatoes and drizzle with gravy. 

Condiments: Sour Cream
Sides: Fresh Green Salad

Make your HomeMade Gravy:
  1. Drain off excess fatty oils from pan used to cook roast but save (sticking to the bottom and sides of the pan) the meat residue. (Its assumed you have removed the meat)
  2. Take the pan and put it over medium-high cook top heat until the residue begins to brown and nearly burn. This will cause smoke so if you have an exhaust fan, use it; if not, minimize the burning to minimize the smoke but the residue has to brown.
  3. Pour 8 oz hot tap water into the pan but be careful of spattering fat which can cause flames. Our suggestion is that you turn off the heat until you have added the water and then immediately turn the heat on and resume cooking. (No flames, no fire).
  4. With a wooden spoon begin to scrape the liquefied residue stirring it to mix to a combined liquid form.
  5. In a separate 1 cup plastic measuring cup, add 4 ozs cold water and 1 tbls Corn Starch and mix to a slurry and pour that into the now-boiling gravy to thicken it. It will first appear to color the gravy milky but after mixing it will blend in and become brown. After well mixed and boiled, strain the gravy into a heat proof glass bowl and its ready to serve.