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boneless pork roast with kettle gravy

(3 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is an easy recipe for Pork Roast, very similar to one I already have posted, but the temperature & ingredients are a little different. The results are still amazing & very tasty. The roast comes out tender & moist, & slightly crispy on the outside. You will be amazed at how simple but tasty this roast actually is. The best way with the spices is to combine them then mix & sprinkle liberally over the entire roast. Remember this is a 5 pound Roast, but I cut it in half, & put it on the baking pan. The simple gravy made from the pan drippings with WONDRA FLOUR is EASY & TASTE GREAT

(3 ratings)
yield 8 -10 or more depending on portion size
prep time 10 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For boneless pork roast with kettle gravy

  • 5 lb
    pork roast (i cut in half because of the length)
  • 1 Tbsp
    granulated garlic powder (not garlic salt)
  • 1 Tbsp
    onion powder (not onion salt)
  • 1 Tbsp
    seasoned salt
  • 2 tsp
    coarse black pepper
  • non stick cooking spray ( i used pam)

How To Make boneless pork roast with kettle gravy

  • 1
    Combine spices in a small bowl, then blend together, and sprinkle liberally over the entire surface of the roast.
  • 2
    Then spray top surface(fat side) of roast with non stick cooking spray.
  • 3
    PREHEAT OVEN TO 450 DEGREES F. Line A SHALLOW PAN WITH ALUMINUM FOIL & spray with cooking spray. Place the roast on the pan with the fat side facing up. I chose to cut the roast in half because of it's length.
  • You won't believe how moist and tasty this roast is.
    4
    Place the roast in the preheated 450 degree F. oven & roast for 15 minutes. Should look something like this picture.
  • 5
    LOWER TEMPERATURE(VERY IMPORTANT)TO 275 degrees F. and continue to cook for an additional 1 hour and 35 minutes, or until internal temperature reaches 145-155 degrees F. Remove roast from oven and cover loosely with aluminum foil, the temperature of the roast will continue to rise another 10 degrees or so after being removed from oven.
  • 6
    Allow Roast to sit for at least 10 minutes so that the juices can redistribute through out roast, before you start to carve. Remove roast to a large platter, to carve. I prefer using an electric knife, it makes the job much easier.
  • 7
    Drain pan drippings into a measuring cup, to equal 1 cup of liquid. If additional liquid is needed you can add water or wine or milk if desired. Stir to blend together, & pour into a small sauce pan before placing over low heat.
  • 8
    Combine 2 tablespoons of WONDRA flour with 1/4 cup of water, and blend with a fork, THEN POUR INTO sauce pan of pan drippings.
  • 9
    Heat over medium high heat, till gravy thickens. I prefer a thicker gravy, so you can add additional Wondra to water and blend into the gravy if desired, until it reaches the consistency you prefer. Whisk together as it cooks and thickens. No additional seasoning was needed for my taste, but you can taste and add as needed.
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