Oven Pork Roast with Applesauce Baby Potatoes Gravy and Aspara
Elevate your dinner table with this comforting and flavor-packed Oven Pork Roast with Applesauce Baby Potatoes, Savory Gravy, and Roasted Asparagus. This recipe highlights a tender, perfectly seasoned pork shoulder roast, seared to golden perfection and slow-roasted for mouthwatering results. The creamy applesauce-infused baby potatoes bring a delightful sweet-savory contrast, while the rich homemade gravy adds an indulgent finishing touch. To complete the meal, crisp-tender roasted asparagus, drizzled with zesty lemon, provides a fresh, vibrant side. Perfect for family dinners or special occasions, this dish delivers balanced flavors, hearty textures, and an unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 2 tbsp Olive oil
- 1.5 lbs Baby potatoes
- 1 cup Unsweetened applesauce
- 0.25 cup Heavy cream
- 3 tbsp Unsalted butter (divided)
- 2 tbsp Flour
- 2 cups Chicken or pork stock
- 1 lb Fresh asparagus
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
Season the pork roast with salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning evenly over the meat.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork roast on all sides until browned, about 4-5 minutes per side.
Transfer the skillet or pan to the preheated oven. Roast for approximately 1.5-2 hours, or until the internal temperature reaches 145°F (63°C).
While the pork is roasting, wash and cut the baby potatoes in half. Boil the potatoes in a large pot of salted water for 12-15 minutes, or until fork-tender. Drain and set aside.
In a small saucepan, combine the boiled potatoes, 2 tablespoons of unsalted butter, and the applesauce. Mash lightly, leaving some texture, and stir in the heavy cream. Season with salt and pepper to taste. Cover and keep warm.
To prepare the gravy, melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add the chicken or pork stock, whisking to prevent lumps. Simmer until thickened, about 5 minutes. Season with salt and pepper. Keep warm.
Trim the ends of the asparagus. Toss the asparagus spears with a light drizzle of olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet.
During the last 10-12 minutes of the pork's cooking time, roast the asparagus in the oven until tender and lightly browned. Remove and drizzle with lemon juice before serving.
Once the pork roast finishes cooking, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the sliced pork roast with a side of applesauce baby potatoes, gravy, and roasted asparagus. Enjoy!
Nutrition Facts
Calories |
6109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.4 g | 575% | |
| Saturated Fat | 165.6 g | 828% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 35.8 g | ||
| Protein | 357.1 g | 714% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 444 mg | 34% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 9256 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
