Pork Roast with Yorkshire Pudding

Pork Roast with Yorkshire Pudding

For Pork Roast:
1 can (14.5 oz) diced tomatoes
1 can (10.5 oz) tomato bisque soup
1 cup water
¼ cup Worcestershire sauce
3 cloves garlic, minced
Pork roast
2 tsp olive oil
1 Tbsp white wine vinegar
5 mushrooms, sliced
4 sweet peppers, sliced

1. Combine diced tomatoes, soup, water and Worcestershire sauce and garlic in a crock pot, mix well.
2. Place roast in crock and cook on low for 6 hours.

For Yorkshire Pudding:
1 cup flour
½ tsp salt
1 cup whole milk
2 eggs

1. 40 minutes before mealtime, preheat oven to 400 degrees. Preheat a square casserole dish in oven.
2. Whisk all ingredients together in a large bowl.
3. Remove ½ cup of drippings from crock. Pour into casserole dish. Spoon batter on top. Bake 30 minutes.
4. Remove from oven and cut into squares.
5. 10 minutes before mealtime, heat olive oil in a skillet. Add wine vinegar, mushrooms and peppers and sauté for 5 minutes.
6. Assemble: Place tender roast on top of pudding. Drizzle with drippings. Top with sautéed mushrooms and peppers.



Popular Posts