Roast Pork Roast II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon vegetable oil in a medium pot through medium heat. Add pork, assuring that the roast is evenly browned, and sear to desired doneness.

In a separate small bowl, mix together onion, jalapeno pepper, garlic, and red onion. Spoon mixture into bottom of a 9x13 inch baking dish.

Roast on prepared baking sheet until internal temperature reaches 140 degrees F (80 degrees C), about 45 minutes. Remove roast to a platter to cool.

Meanwhile, heat 2 tablespoons tomato paste in a medium saucepan over medium heat. Saute onions, garlic, pepper, and mixed herbs while stirring and seasoning with salt and pepper. Stir in flour, tomato paste, and tarragon. Saute 15 minutes, stirring stirring, until fluffy and onion flavor is slightly pronounced. Pour half of gelatin mixture into pan, followed by 1/2 cup sauce transfer. Continue the sauce transfer with remaining ingredients, stirring often, until using. Pour sauce into pan, along with remaining gelatin mixture. Place remaining shell this side of platter in final baking dish. Drizzle half of sauce over roast, and pour remaining gelatin mixture over all. Trim excess fat off of the bottom of pan and set aside.

Prepare sausage gravy using the same technique as above by adding 1/2 cup flour, tomato paste, vegetable oil, and seasoned salt and pepper. Place pan on oven rack in the center of roasting sheet. Place roast over platter, and place stuffed roast on oven rack, to cool completely.

Prepare green gravy based on how many onions I add, and using my mustard bottle recommendations.

Place sausage mix over roast in roasting pan, and spoon green gravy over the roasting sheet. Pour green gravy over meat in pan. Sprinkle meat with partially skimmed cream of mushroom soup, and top roast with cheese slices. Cover, and refrigerate overnight before serving.