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Ingredients
| boneless pork loin roast: 3.5 lbs |
| salted butter: 1/4 cup (or margarine) |
| onions (chopped): 1 cup |
| carrots (grated): 1 cup (diced) |
| paprika: 1 tsp |
| chicken broth: 3/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| sour cream: 1/2 cup |
| parsley: 1 Tbl (minced) |
| salt: 1/2 tsp |
South Shore Pork Roast
Credit: AllRecipes
User rating:
"Surround this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan.
- Cover and bake at 350 degrees for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 -170 degrees.
- Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.