Roasted pork, rice, gravy and broccoli

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I often cook a boneless center-cut pork roast in the sous video to make pork stir-fry meat. But sometimes I cook it in the oven without any special equipment at all!

The advantage of this is that I can also get 5.0 oz. servings of thinly sliced roasted pork with gravy. 

The pork can be frozen, but I usually eat this one fresh because the gravy is better fresh.

For the broccoli, cut into small pieces. Add to a bowl, rinse, drain, add a little water back in, cover with plastic wrap and microwave for 1:20.

For Japanese white sushi rice, stored in the refrigerator, plate one serving, cover with plastic wrap and microwave for 0:40.

I also have a bone-in roasted pork recipe, which doesn't have gravy.