Recipe: Tasty One pan roasted pork, potatoes, mushrooms, kale and pan gravy

One pan roasted pork, potatoes, mushrooms, kale and pan gravy. Remove the meat loaves from the oven, turn in their sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the meat loaves. There's no denying how delicious southern BBQ tastes.

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters! In love with your Instant Pot? You can cook One pan roasted pork, potatoes, mushrooms, kale and pan gravy using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of One pan roasted pork, potatoes, mushrooms, kale and pan gravy

1. You need 2 kg of pork blade roast.
2. It's 500 g of baby potatoes, halved.
3. It's 500 g of crimini mushrooms, halved.
4. You need 4 of kale stalks, leaves trimmed and cut into strips.
5. Prepare 1 of large shallot, thinly sliced.
6. It's 6 tbsp of balsamic vinegar.
7. You need 6 tbsp of extra virgin olive oil.
8. It's 2 tbsp of soy sauce.
9. You need 2 tbsp of fish sauce.

After you try this Instant Pot Pot Roast and Potatoes, you'll have to try these Instant Pot Parmesan Chicken and Rice with Mushrooms, Instant Pot Beef Bourguignon, and Instant Pot Shredded. One pan pork chops in mushroom and garlic gravy is out of this world, not to mention simple. This makes it a great midweek meal for a busy person. Your family will simply love it.

One pan roasted pork, potatoes, mushrooms, kale and pan gravy step by step

1. Preheat your oven to 325 F. Season the roast with salt and pepper and rub it with a little olive oil. Lay the pork into a large roasting dish. Let roast uncovered for 3 hours..
2. Add the potatoes, mushrooms and kale leaves to a large mixing bowl. Whisk together the shallot, balsamic vinegar, olive oil, soy sauce and fish sauce and pour it over the veg. Toss to combine..
3. Pull the roast from the oven and remove the pork. Scrape up any bits stuck to the bottom of the roasting dish and drain all but 1/4 cup of fat. Pour the veg and sauce in and toss it with the pork fat. Replace the pork on top of the veg and put the roast back in the oven. Turn the heat up to 425 and continue roasting 1 hour..
4. Pull the pork out of the oven to rest. Leave the veg in and turn up the heat to 450. Roast 15 more minutes to toast the veg a bit. To serve, carve up the pork, pile the veg on top, whisk the sauce and pour it over everything..

I use boneless pork chops as they are so much easier to work with, but bone-in or butterfly chops will work too. Place a large rimmed baking sheet in the oven and heat until very hot. For the roast vegetables, in a large bowl, combine sweet potatoes, apples, fennel and rosemary with olive oil to coat. This easy, all-in-one skillet dinner features apples, kale, and sweet potato cooked with fennel-rubbed pork chops. Jonagold or Honeycrisp would both work well in this recipe. "Loved this meal!" raves SufficientGrace. "Very healthy as well as tasty!