February 20, 2011
We've been seeing a lot of great-looking pork roasts in the grocery stores lately, some of them too good to pass up. I've also seen what looked like some pretty good pork roast recipes in Cook's Country, Cook's Illustrated and other ATK products over the past several months. Thus, it's only natural that when I decided to cook up a pork roast, I would turn to one of those recipes.
The one I chose to make was Sunday Pot Roast with Mushroom Gravy, from The Best of America's Test Kitchen 2011 (the recipe originally came from Cook's Country). This recipe, which involved cooking a boneless pork shoulder roast for several hours at fairly low temperature along with some mushrooms, looked really good. A nice, moist pork roast is never a bad thing, and serving it with a gravy made from the mushrooms and pan juices sounded pretty wonderful.
I'm glad to say that the results were as good as promised in the recipe write-up. The long, slow roasting melted out all of the fat from the roast, leaving it tender and very flavorful.
The gravy was rich and tasty, thanks to the pork juices and long-baked cremini and button mushrooms.
I served the roast and gravy with some egg noodles tossed with butter and fresh, chopped parsley and some steamed broccoli. All together, these made for a really excellent meal.
I'm making another pork roast this weekend, using a different recipe (and a different cut of meat, for that matter). I'm hoping the new recipe turns out just as well as this one did. If it does, that will be a pretty neat thing, because this recipe is a tough act to follow.