South Shore Pork Roast
South Shore Pork Roast
1 boneless pork loin roast (3 to 3-1/2 lb)
1/4 cup butter or margarine
1 cup chopped onion
1 cup diced carrots
1 tsp paprika
3/4 cup chicken broth
2 Tbs all purpose flour
1/2 cup sour cream
1 Tbs minced fresh parsley
1/2 tsp salt
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 deg for 1.5 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 to 170 deg.
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. Yield: 10-12 servings (3-1/3 cups gravy).
1 boneless pork loin roast (3 to 3-1/2 lb)
1/4 cup butter or margarine
1 cup chopped onion
1 cup diced carrots
1 tsp paprika
3/4 cup chicken broth
2 Tbs all purpose flour
1/2 cup sour cream
1 Tbs minced fresh parsley
1/2 tsp salt
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 deg for 1.5 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 to 170 deg.
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. Yield: 10-12 servings (3-1/3 cups gravy).
