- 1 ¾-2 pounds boneless center cut pork roast
- 4 large potatoes
- 1 medium size green zucchini, cut longwise into quarters and then sliced across
- 1 medium size yellow squash, cut lengthwise into quarters and then sliced across
- 4 carrots cut into slices
- 1 full cup homemade applesauce (see recipe below)
- 1 Tbsp grated Parmesan cheese
- 4 oz. can whole sliced mushrooms, drained
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp honey
- Garlic powder
- Preheat oven to 350 degree.
- Place roast on roasting pan and sprinkle with olive oil, salt, pepper and garlic powder. Prick potatoes and add them to the pan. Place the pan in the oven and roast until the internal heat of the meat is between 155-160 degrees (about 1 hour).
- Place zucchini and squash in a medium sized pan and add enough water to cover and boil until tender. Drain thoroughly and add 1 Tbsp butter. Sprinkle with cheese.
- Boil carrots in a small pan. Drain and add remaining butter and honey.
- Have your applesauce heated – either in a small pan or microwave.
- Combine mushrooms with gravy (recipe follows).
- Prepare a plate(s) with slices of pork, vegetables, applesauce, potatoes and drizzle with gravy.
- In a small pan with lid, combine 4 medium-sized Macintosh apples, peeled cored and sliced thin, 2 tsp cinnamon, 1 tsp sugar and 1 Tbsp water. Cook over low heat, stirring frequently.
- When the apples begin to soften, mash while still in the pan and complete the mashing process when thoroughly softened and cooked. Add water to achieve the consistency you prefer. Serve hot.
- Drain off excess fatty oils from pan used to cook roast, but save (sticking to the bottom and sides of the pan) the meat residue.
- Take the pan and put it on the stovetop over medium-high heat until the residue begins to brown and nearly burn. This will cause smoke, so use the exhaust fan or brown gently
- Turn off the heat and carefully pour 8 oz. hot tap water into the pan (Be careful of spattering fat). Turn the heat back on and resume cooking. Note: It’s important to turn off the heat to avoid a fire hazard if the fat spatters.
- With a wooden spoon, begin to scrape the liquefied residue, stirring it to mix to a combined liquid form. Bring to a boil.
- In a separate 1 cup plastic measuring cup, add 4 oz. cold water and 1 Tbsp cornstarch and mix to a slurry. Pour the mixture into the boiling gravy to thicken it. It will first make the gravy milky, but after mixing it will blend in and become brown.
- After well mixed and boiled, strain the gravy into a heat-proof glass bowl and serve.
For more recipes, see NFCA’s Gluten-Free Seasonal Recipe Box.