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in this video, Betty demonstrates how to make roast pork in a crock pot, and also to make smooth, delicious, low-fat pork ...
Tags:Crock Pot Pork Roast Tenderloin and Gravy Recipe,bettyskitchen,cooking tips,crock pot pork roast,Crock Pot Recipe,pork gravy recipe,pork recipe,pork tenderloin
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Hi! I am Betty. Welcome to Betty’s Kitchen. Tonight, we’re going to have Roast Pork and Gravy. I am going to show you how to do it the easy way. What I did was to purchase something called whole boneless pork tenderloin. I put it in the Crock-Pot this morning and what I did was to use meat tenderizer. Just regular Adolph’s meat tenderizer as my salting agent but also, it will tenderize the meat. I am just going to stick a meat knife down here. Help these holes to get it long enough to get it over here. And then, there’s another portion, same thing. And I have a little hunk here that didn’t want to come out, so there it is.
Now, I will serve this on a pretty nice, serving plate. That means I’ll be slicing it up. So, we’ll just start at one of the ends. Try the one toward you and just slice down. It’s going to be sort of tender that it really will want to fall apart and the end pieces are kind of hard to do also. So, let’s just slice this. I think what’s going to work best for me is to use an electric knife, so I am going to start over here.
So, let me just go ahead and slice this up for dinner and I’ll be back with you and I will make the gravy.
I’ve sized up one of the portions of pork roast that we had and it came out very nicely. It’s really tender and it makes very difficult to slice but when I used that electric, it came into shape which you’ll see in a few minutes. What I have now are the juices that are left from that pork roast. I am going to make gravy, so I’m going to use a utensil which looks like a measuring cup. Here is it. And it does have amounts on the side. It has a spout and it has a strainer on the top. So, we’re just going to pour this juice through the top there and it will strain away flakes of pork roast that will not be in the gravy. And sometimes, when I do this, I have more than one cupful. So, I just have to stop and pour that aside and start again with—and have more gravy actually but we’re through with this Crock-Pot container and the Crock-Pot itself, so let me just move those out of the way and we’ll come back to our sauce pan. This is where we’re going to make our gravy.
Now, I don’t know if you can see this. Probably, you can’t but the fat comes to the top and there will be a little bit here in the spout and you can see all across the top of the container is fat. So, what I want to do is get rid of that little bit in the spout and just going to pour in the pot and once I get that poured off, I am ready to pour into my sauce pan. I want to get as much of this as I can but if I get down to the level where I feel like that I have some of the fat from the top coming in, I’m not going to use it. So, I think I avoided that, so we have pretty much fat-free juice here to make our pork roast gravy.
So, let me set this aside and here’s how I proceed. I need to mix some cornstarch with some water. So, I am going to start with one cup of water and this is actually ½ cup of cornstarch but I can see I don’t really have a lot of juice there, so I am going to say maybe ¼ cup. So, I’ll pour this in, saving back half of it. Stir this together before we put it in with the juice. So, this is all blended. You want to do this off the heat. You don’t want to be on the stove with this boiling up and bubbling and pouring this right into something that is extremely hot and would cook it immediately and you’d have gel lumps. So, just pour this in and stir it around and then take it to the cook top.
So now, we have the burner turned on and I am just stirring slowly. And I want to keep the heat high enough for this to cook but I don’t want to make it too hot. I don’t want it to cook so fast that it makes lumps.
I got to a point where I could stir this just occasionally and I noticed that it needed about one ¼ cup more of water. So, I had two cups sitting here and you can see these down, one ¼ cup. Then I’d let it boil nicely until it’s completely done. You want that cornstarch cooked through. Then you can turn it off. And then, we’ll just pour that in our serving dish. We set this aside and I’ll try to let you see what’s happening here. This is our bowl for gravy. As I’ve said earlier, the amount of gravy you get sort of depends on the amount of juice that comes out of your roast. So, we have this much and that will be our gravy.
Now, in the meantime, I just quickly started to get as the things that will help pull this into a complete meal. We’ve already made in another video, broccoli and cauliflower with cheese sauce. The cheese sauce we said could be spooned over the top and over the top of that, either put your almonds that have been toasted. So, we’re this far in our serving plate and now we have a little extra here which is a very quick fix to any meal. You take instant mashed potatoes. All you have to do is add two cups of boiling water to the inside the contents of this package and then stir it together and you’ll come up with some nice, creamy, mashed potatoes. I am going to put those over here. Those have set a little bit and so they are not what they normally would be. Just chose a nice, flavor to complement this meal which is called butter and herb.
So, let’s assemble our plate. We have our cauliflower and broccoli with cheese sauce and we have our roast pork which we can pick out a couple and nice slices here. You just put them over here as much as you like of that. Your mashed potatoes which you can make from scratch if you have time but if you’re doing the quick fix meal like I am describing here, then instant will be fine. So, let’s put that there and now you make a little indentation for it.
I had some quick rolls. They were frozen and I just stuck them in the oven for about 10 minutes and I first sprayed the top and bottom with cooking spray, so it’s a nice roll to go in the plate and let’s finish it off with our gravy.
So, just spread in the gravy over the mashed potatoes and perhaps your pork roast as well. Then you have a nice, healthy, maybe a little on the fat side but we have cut down on the fat as much as we could in terms of the gravy and these mashed potatoes are not high in fat at all. You have a choice on how much cheese sauce you use but we have a nice colorful broccoli. So, I hope you enjoy this meal. Put it to give it with a nice fruit drink and it’s lovely.