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Pork Loin with Potatoes

SUBMITTED BY: Phyl Broich-Wessling

"Phyl Broich-Wessling of Garner, Iowa writes, 'I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal.'"
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PREP TIME  25 Min
COOK TIME  2 Hrs 45 Min
READY IN  3 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (5 pound) bone-in pork loin roast
  • 3 cloves garlic, sliced
  • 3 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 6 medium potatoes, peeled
  • 1/2 teaspoon salt
  • ONION MUSHROOM GRAVY:
  • 1 cup water
  • 1 cup beef broth
  • 2 medium onions, sliced
  • 1 1/4 cups chopped fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper

DIRECTIONS

  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.
  2. Transfer roast to a shallow roasting pan. bake, uncovered, at 350 degrees F 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.
  3. Bake 45 minutes longer or until a meat thermometer reads 160 degrees F and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
  4. 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.
  5. 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.
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