Spiced Pork Roast with Jalapeño Gravy
Hot and spicy Southwestern-style pork roast with jalapeño gravy.
1/4 cup kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 1/2 pounds boneless pork roast
1/4 teaspoon vegetable oil
1 cup half-and-half (light cream)
2 cups chicken broth
1/4 cup all-purpose flour
1/4 cup butter, melted
- Combine coarse salt, pepper, garlic powder, and onion powder. Rub over boneless pork roast until well coated.
- Roast for 30 to 40 minutes, or to an internal temperature of 145°F (approximately 60°C).
- Meanwhile, brush jalapeños with oil and roast for 6 minutes, or until soft. Remove seeds and membrane and chop, then combine in a saucepan with half-and-half and chicken broth. Bring to a boil.
- Combine flour and butter. Stir into the boiling broth and simmer until thickened. Serve over the sliced pork roast.
Makes 6 servings.