This was the main entrée for dinner tonight! A-M-A-Z-I-N-G!!!! If I was truly a great photographer, this picture would make you drool but…my iphone isn’t that great at capturing the food world. This was super simple to make. A simple sauce over the roast while it cooks. A pan gravy that you make over the stovetop. It’s a must try.
This was the roast when it first came out of the oven and had rested about 10 minutes. So moist.
I found this recipe on Pinterest as I looked up Pork Loin Roast. I like to buy roasts when they go on sale after Christmas and freeze them. I was looking to use up some of my freezer meat, and wanted a great new recipe to add to the recipe binder…and this was perfect. Thanks to Chatelaine, I was able to make this delicious pork roast with bacon, cider gravy.
A few points about this recipe. I had to convert some of the measurements the 1.5 kg roast is equivalent to a 3 lb roast. I had to double my ‘”rub” sauce since my roast was 6 lbs. They mention using 500 ml of strong cider which is the equivalent of 2.3 cups. Additionally, I did not have the cider on hand, and didn’t feel like putting 5 kids in the car to get it so…here is my substitute:
- 1 cup of apple cider vinegar ( add this in the recipe where it calls for the cider), bring to a boil
- 1/2 bottle of hoegaarden beer (You can finish off the rest like I did)
- 1 1/2 cups of chicken broth
I added the apple cider vinegar to the sautéed bacon, onions and garlic. Now, this can be really bitter and tangy, which is why I added the beer to balance it out. I let it return to a boil and cook for a minute or two and then added the beer. I also let this return to a boil and then added the chicken broth. Cook on medium high for 10 minutes until it reduces to a thicker sauce. Then spread over your cooked roast.
My family raved about this one. Hope you enjoy it too! Let me know if you decide to try it.