Sunday Dinner Pork Roast With Mushroom Gravy

Directions

1. Preheat the oven to 450 degrees.
2. Pierce the roast all over with the tip of a paring knife and stuff one clove of garlic into each hole, followed by a few drops of warm sauce. Sprinkle on all sides with Essence and garlic pwdr and rub into the meat. Heat the oil in a Dutch oven over medium-high heat and brown the roast proportionately on all sides, about 10 to 15 min. Add in the minced onion, celery, bell pepper, and sufficient water to come 1-inch up the sides of the pan. Add in the teriyaki sauce, Worcestershire sauce, and stir to combine and loosen any browned bits on the bottom of the pan. Cover and bake for 45 min.
3. Reduce the oven temperature to 350 degrees and add in more water as necessary to come 1-inch up the sides of the pan. Continue to cook till very tender, about 3 1/2 hrs total cooking time.
4. Meanwhile, to make the gravy, heat 4 Tbsp. of the butter in a medium saucepan. Whisk in the flour and cook, stirring constantly, over medium heat, till lowfat milk-chocolate-colored roux is formed, about 15 min. Add in the onion, bell pepper, celery, garlic, and the white part of the green onions, and cook till the vegetables are soft but not browned, about 5 min. Whisk in the beef stock and heavy cream and cook till thickened, 10 to 15 min.
5. While the sauce is simmering, heat the remaining 2 Tbsp. of butter in a medium skillet over medium-high heat. Add in the mushrooms and cook, stirring, till tender and golden around the edges, about 5 min. Add in the mushrooms and teriyaki sauce to the gravy and simmer till flavors come together, about 3 min. Remove from the heat and cover to keep hot.
6. Remove the roast from the oven and transfer to a platter. Cover loosely with foil to keep hot. Strain the pan juices through a fine mesh strainer into the gravy and simmer till heated through and thickened, about 5 min. Season with salt and pepper, to taste, and serve over the carved roast.
7. This recipe yields 6 servings.