Pork Loin Roast with Sour Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I use roasted parsnips, celery and onions to create a mouthwatering, rustic sauce for pork. This is home cooking at its very best!Donna Noel, Gray, Maine Ingredients:
1 large parsnip, peeled and grated |
2 medium onions, chopped |
1 celery rib, chopped |
1 cup water |
1 cup white wine or chicken broth |
1 boneless rolled pork loin roast (4 pounds) |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350° for 1-3/4 hours to 2-1/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
2. Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork. Yield: 10 servings (2-1/2 cups sauce).
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