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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Phyl Broich-Wessling of Garner, Iowa writes, I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal. Ingredients:
1 bone-in pork loin roast (5 pounds) |
3 garlic cloves, sliced |
3 tablespoons olive oil |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
1/8 teaspoon dried thyme |
6 medium potatoes, peeled |
1/2 teaspoon salt |
onion mushroom gravy: |
1 cup water |
1 cup beef broth |
2 medium onions, sliced |
1-1/4 cups chopped fresh mushrooms |
1 tablespoon butter |
1 tablespoon vegetable oil |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons minced fresh parsley |
1/4 teaspoon pepper |
Directions:
1. Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight.
2. Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
3. Bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
4. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.
5. Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes. Yield: 8-10 servings.
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