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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Simple... but everyone always LOVES the gravy! 4 servings each day (thus the x 2) Ingredients:
4 lbs pork tenderloin |
extra virgin olive oil |
salt |
black pepper |
1 (14 1/2 ounce) can cream of onion soup |
2 cups water |
7 russet potatoes |
1 cup sour cream |
2 teaspoons white pepper |
1/2 teaspoon season salt |
1 tablespoon onion powder |
3 tablespoons butter |
1 (14 1/2 ounce) can french style green beans |
1 small onion, diced |
16 ounces george's barbecue sauce |
4 tablespoons texas pete |
Directions:
1. Roast:.
2. Preheat oven to 425°F.
3. Place Roast on Rack in Roasting Pan, fat side up.
4. Drizzle Olive Oil over top and Sprinkle with salt and black pepper.
5. Bake in oven for 30 minutes uncovered.
6. Remove, and add 1 cup water.
7. Cover with lid, or foil and return to bake for 2 hours.
8. Potatoes:.
9. Peel and cube 7 Russett Potatoes.
10. Boil in a Stock Pot until can easily mash with a fork.
11. Drain potatoes and return to pot.
12. Mash, adding sour cream, 2 tbls butter, season salt, onion powder and white pepper.
13. Gravy:.
14. Remove Roast from pan and let rest for an easy slice.
15. Pour drippings into a smaller pot.
16. Add can of Cream of Onion Soup and 1 cup water.
17. Stir and bring to a boil.
18. Serve with roast and potatoes.
19. Green Beans:.
20. Empty 1 can green beans into small pan.
21. Add diced onion.
22. Add 1 tbls butter.
23. Cook on Medium High until onions are translucent.
24. BBQ: (Next day).
25. Take left over roast (about half or 2lbs) and shread with a fork.
26. Add George's BBQ sauce and texas pete.
27. Serve on hamburger buns with favorite slaw!
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