Pork Roast with Yorkshire Pudding and Savoury Apple Gravy (low sodium)

Pork Roast with Yorkshire Pudding and Savoury Apple Gravy (low sodium)

Leftovers? Yes. Boring? No. Would you believe that these are planned leftovers? Crock pot pork roasts are so simple, and if you leave the whole crock in the fridge it is easy to heat back up without drying out.

The roast itself was prepared by placing it in the crock pot, and turning it on "high" for the afternoon (or on "low" for the whole day) after spreading the following sauce over top, and sprinkling with a pinch of salt:

2 tbsp blackstrap molasses
1 tsp garlic powder
1 tbsp dried minced onion

For the Yorkshire Pudding, follow the recipe for Popovers. What is the difference between a popover and Yorkshire pudding? It is really quite arbitrary. To us, when we fix a double batch, it comes down to which ones are served as brunch and which ones are served with an entree.

Savoury Apple Gravy is a perfect complement to this meal that takes just a few minutes to whip up on the stove.

Any liquid left in the pot can be used to make a hearty soup for the third day: chop up any roast that is left and add a few more carrots along with any leftover apple gravy, mashed potatoes, fresh green onions and a few cups of water. Heat the crock pot on "high" for the afternoon or on "low" for the whole day.


I shared this recipe with Motivation Mondays: Healthy Fall Recipes.


www.stealthymom.com

Savoury Apple Gravy (gluten free, vegan, low sodium)

Savoury Apple Gravy (gluten free, vegan, low sodium)

There is something about gravy that pulls together a meal. Slathered over mashed potatoes, a hot sandwich, fries, Yorkshire pudding... At times, gravy melts into the background of flavours, an extension of an entree. This savoury apple gravy is no subtle sidekick, but its own festive taste with chunky spiced apples and onions. Make from scratch it in minutes!


4 medium apples, such as McIntosh, Empire, Cortland or Braeburn
1 large red onion

1 tbsp olive or avocado oil
1 tsp tapioca flour
1/2 tsp salt or lite salt
1 tsp paprika
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp black pepper (or more to taste)
1 tbsp blackstrap molasses
2 tbsp red wine or vinegar

Peel and slice the apples and onion.

In a cold sauce pot or sautee pan, stir together the oil, tapioca flour, spices, molasses and wine or vinegar. Heat the mixture until the tapioca flour melts, and add the apples and onions. Cook on low to medium heat for about ten minutes, stirring occasionally. If needed, add water, a tablespoon at a time until the gravy is the preferred texture.

Serve hot!



Savoury Apple Gravy and Taters.





www.stealthymom.com