Ingredients for Mushroom And Vegetable Gravy For Pork Roast
- Pan Dripping
- 1/4 cup soy sauce
- 1/2 cup hot water
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium carrot, diced
- Tomatoes
- Button Mushroom
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Salt And Pepper
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How to Make Mushroom And Vegetable Gravy For Pork Roast
- Preheat oven to your preferred temperature for roasting a pork roast. Roast the pork according to your preferred method until cooked through.
- Once the pork is cooked, remove it from the roasting pan and set aside to rest. Pour the pan drippings into a 4-cup measuring container.
- Deglaze the hot roasting pan with 1/2 cup hot water, scraping up any browned bits. Pour this liquid into the measuring container with the drippings.
- Skim off any excess fat from the top of the liquid in the container.
- Add 1/4 cup soy sauce to the liquid in the container. Add enough water to reach a total of 3 cups of liquid.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add 1 medium chopped onion, 2 chopped celery stalks, and 1 diced carrot to the skillet. Sauté for 2-3 minutes, until softened.
- Add 8 ounces sliced mushrooms and 1 diced tomato (or 1/2 cup canned diced tomatoes) to the skillet. Cook for another 2-3 minutes, until heated through.
- Pour the 3 cups of drippings/soy sauce liquid into the skillet. Bring to a boil.
- In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
- Slowly pour the cornstarch slurry into the boiling gravy, stirring constantly until the gravy has thickened to your desired consistency.
- Season with salt and pepper to taste.
- Serve the gravy hot over your sliced pork roast, accompanied by rice, mashed potatoes, or noodles.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
13g
Fat
2g
Carbs
3g
