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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My Ukrainian great-grandmother made something similar to this roast when I was young, recalls Michelle Nichol of Bedford, Nova Scotia. I don't have her recipe, so I adapted one from a Russian cookbook to suit my family's tastes. It's well worth the effort...the velvety gravy is absolutely delicious! Ingredients:
7 garlic cloves |
1 boneless whole pork loin roast (3 pounds) |
1 teaspoon salt, divided |
1/4 teaspoon pepper |
2 tablespoons dijon mustard |
2 large tomatoes, peeled, seeded and quartered |
3 medium onions, coarsely chopped |
2 celery ribs, chopped |
1 medium green pepper, chopped |
1 can (14-1/2 ounces) beef broth |
2 teaspoons paprika, divided |
1/2 pound fresh mushrooms, sliced |
2 tablespoons butter |
2 teaspoons king arthur unbleached all-purpose flour |
1 tablespoon lemon juice |
1/2 teaspoon dried thyme |
Directions:
1. Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast.
2. In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika.
3. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Remove meat to a serving platter and keep warm.
4. For gravy, strain vegetables, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside.
5. In a large saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings.
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