Ingredients Jump to Instructions ↓

  1. 1 bone-in pork loin roast (5 pounds)

  2. 3 garlic cloves, sliced

  3. 3 tablespoons olive oil

  4. 1/4 teaspoon paprika

  5. 1/8 teaspoon dried thyme

  6. 6 medium potatoes, peeled

  7. 1/2 teaspoon salt ONION MUSHROOM GRAVY:

  8. 1 cup water

  9. 1 cup beef broth

  10. 2 medium onions, sliced

  11. 1-1/4 cups chopped fresh mushrooms

  12. 1 tablespoon butter

  13. 1 tablespoon vegetable oil

  14. 1/4 cup all-purpose flour

  15. 2 tablespoons minced fresh parsley

  16. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. 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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