Pork Roast with Bacon Mushroom Gravy
Elevate your dinner table with this indulgent Pork Roast with Bacon Mushroom Gravy—a recipe that combines tender, juicy pork with a rich and creamy sauce that's packed with irresistible flavors. Perfectly seasoned and seared, the pork roast is oven-baked to perfection, while the gravy comes alive with crispy bacon, sautéed mushrooms, and fragrant herbs like thyme and parsley. Featuring a velvety blend of chicken broth and heavy cream, this dish marries hearty and comforting textures with gourmet appeal. Ideal for special occasions or a memorable family meal, this recipe pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the luscious sauce. With minimal prep and a big payoff, this pork roast is sure to become your next go-to centerpiece for a flavorful feast.
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Recipe Information
Ingredients
- 1 piece pork roast (boneless, 3-4 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 8 ounces mushrooms, sliced
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 350°F (175°C).
Pat the pork roast dry with paper towels and season all sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set aside.
In the same skillet, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add the sliced mushrooms, chopped onion, and minced garlic to the skillet. Cook until the mushrooms are golden and the onions are softened, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a thickened sauce.
Stir in the heavy cream, thyme, and the cooked bacon. Mix well and bring the gravy to a gentle simmer.
Return the seared pork roast to the skillet, spoon some of the gravy over the top, and cover with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 1 to 1.5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 10-15 minutes before slicing.
Serve the sliced pork roast with a generous ladle of bacon mushroom gravy on top. Garnish with chopped parsley and enjoy!
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 7772 mg | 338% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.1 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3733 mg | 79% | |
*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.
