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.


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