Here is an absolutely delicious cold weather dish for all you pork-lovers — you know who you are. Don’t be deceived by the short list of ingredients and simple directions — this slow-cooked roast packs a satisfying, flavorful punch!

Recipe: Pork Roast with Bacon Gravy
Serves 8

6-pound pork rib roast
kosher salt and freshly ground black pepper
6-8 slices bacon
3 cups ham stock from concentrate
3 tablespoons unsalted butter, softened
3 tablespoons all purpose flour

Preheat the oven to 275F.

Season the roast with salt and pepper on all sides and then place in a flame-proof roasting pan, fat side up. Drape the bacon over the roast so that it is completely covered.

Roast until the meat reads 160-170 on a thermometer, about 2 1/2 hours. Using tongs, remove the bacon slices to a plate and roast another 5 minutes or so to brown the exterior of the roast. Remove roast from oven and pan and set aside while making gravy.

In a small bowl, combine the softened butter and flour with a fork and mash until paste-like. Set aside.

Coarsely shop the reserved bacon and return to roasting pan. Place over high heat on top of the stove and brown the bacon. Add the ham stock, bring to a simmer, reduce heat and cook for 10 minutes. Continue to simmer as you add the butter-flour mixture slowly — about 1/4 teaspoon at a time — whisking all the while. When all the butter-flour mixture has been incorporated and gravy has thickened, remove from heat.

Slice pork roast between the ribs and serve with warm gravy.

Wine match: Time to pull out your favorite Pinot Noir!