Pork Roast & Thyme Gravy with Cheesy Spinach & Potato Mash

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.)
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fresh
ingredients
Pork Roast & Thyme Gravy with Cheesy Spinach & Potato Mash
Title
  • 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)
Sear & roast the pork:
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.

Prepare the ingredients & start the gravy:
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.

Roast the carrots & pork:
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.

Make the spinach & potato mash:
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.

Finish the gravy:
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.

Slice the pork & serve your dish:
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! 

Tips from Home Chefs

Sear & roast the pork:
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.

Prepare the ingredients & start the gravy:
Roast the carrots & pork:
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.

Make the spinach & potato mash:
Finish the gravy:
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! 

Slice the pork & serve your dish:
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