Two for one meal - Pork Roast and Gravy, and Creamy Pork Pot Pie

O.k., these are recipes where you cook something early on in the week, then later you make something out of the left overs. Both recipes are awesome, simple and full of flavor.

Pork Roast with Mashed Potatoes and Gravy

1 boneless whole pork loin roast (3-4lbs.)
1 - 14.5 oz. can chicken broth
1 c. julienned sweet red pepper
1/2 c. chopped onion
1/4 c. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar2 tsp. Italian seasoning
1 tsp. salt1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
2 c. mashed potatoes

Cut roast in half and transfer to a 5 qt. slow cooker. In a small bowl combine the broth, red pepper, onion, vinegar, Worches. sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat thermometer reads 160 degrees and meat is tender. Remove pork; cut some into cubes measuring 2 1/2 c. for Creamy Pork Potpie. Keep remaining pork warm. For gravy strain veggies out of cooking juices and skim fat. Pour into saucepan or cook in slow cooker on high. Combine cornstarch and water until smooth; stir into cooking juices. Brig to a boil; cook and stir until thickened. Slice remaining pork; serve with potatoes and gravy.


Creamy Pork Potpie

1/4 c. butter, cubed
1/2 c. all purpose flour
1 - 14.5 oz. chicken broth
3/4 c. milk
2 1/2 cups cubed cooked pork
2 1/2 c. frozen broccoli-cauliflower blend - I used one that also included carrots
1 1/2 c. shredded cheddar cheese
1/2 tsp. seasoned salt
dash of pepper
I also added a little sage and thyme.
1 pie crust or 1 sheet frozen puff pastry thawed
1 egg, beaten

In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes until thickened. Add the pork, vegetables, cheese seasoned salt, pepper and other spices as desired; heat through.

Transfer to a greased 11x7 inch baking dish. On a lightly floured surface roll pastry into rectangle to fit over pork mixture. Place over pork mixture and brush with egg. Bake, uncovered, at 425 degrees for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.