Pork Roast & Thyme Gravy

with Cheesy Spinach & Potato Mash

50 MIN

4 Servings

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From the Test Kitchen

For an elevated side to our pork roast, we’re mashing tender potatoes with verdant spinach and melty white cheddar cheese— all topped with a spoonful of homemade gravy for incredible richness. An additional side of maple-roasted carrots lends gorgeous color and just a touch of sweetness.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
¾ lb Carrots
3 oz Baby Spinach
1¼ lbs Golden Or Red Potatoes
2 cloves Garlic
1 bunch Thyme
¾ cup Low-Fat Milk
2 Tbsps Butter
1½ Tbsps Maple Syrup
⅓ cup Chicken Bone Broth
1 Tbsp Sherry Vinegar
2 Tbsps All-Purpose Flour
4 oz White Cheddar Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Sear & roast the pork:

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Pat the pork dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to the center of a sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & start the gravy:

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place in a bowl; add the maple syrup and a drizzle of olive oil. Season with salt and pepper. Toss to coat. Medium dice the potatoes. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Grate the cheese on the large side of a box grater. Pick the thyme leaves off the stems; place in a bowl. Add the broth, vinegar, half the milk, and 1/4 cup of water. Season with salt and pepper.

3 Roast the carrots & pork:

Transfer the dressed carrots to the sheet pan of partially roasted pork; arrange in an even layer. Roast 16 to 18 minutes, or until the carrots are browned and tender and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

4 Make the spinach & potato mash:

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly. To the same pot, add the remaining milk, garlic paste, and spinach. Season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the milk is heated through. Turn off the heat; add the cooked potatoes and grated cheese. Season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

5 Finish the gravy:

While the pork rests, in the pan of reserved fond, heat the butter on medium-high until melted. Gradually whisk in the flour. Cook, whisking frequently, 1 to 2 minutes, or until combined. Add the gravy (carefully, as the liquid may splatter); season with salt and pepper. Cook, whisking frequently and scraping up any fond, 2 to 3 minutes, or until thickened (if necessary, gradually add 1 teaspoon of water at a time to reach your desired consistency). Turn off the heat. Taste, then season with salt and pepper if desired.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted carrots and spinach and potato mash. Top the pork and mash with the finished gravy. Enjoy!