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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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THIS favorite recipe was one of my dear mother's, and each time I serve it, I'm filled with warm memories. This was our family's celebration roast. Mother served it on birthdays and holidays. The combination of herbs enhances the drippings as well, so I use it to make a flavorful gravy. -Ruth Bethurum, Ozan, Arkansas Ingredients:
1 boneless pork loin roast (3-1/2 to 4 pounds) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup water |
1/2 cup chicken broth |
1/4 cup ketchup |
1 garlic clove, minced |
1/4 teaspoon ground mustard |
1/4 teaspoon each dried marjoram, thyme and rosemary, crushed |
2 large onions, sliced |
1 bay leaf |
1 can (8-3/4 ounces) mushroom stems and pieces, undrained |
Directions:
1. In a Dutch oven coated with cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1-1/2 hours or until a meat thermometer reads 160°. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired. Yield: 8-10 servings.
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