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Roast Pork Paprikash

SUBMITTED BY: Michelle Nichol

"'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!'"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
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PREP TIME  30 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 7 cloves garlic, divided
  • 1 (3 pound) boneless pork loin roast
  • 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 (14.5 ounce) can beef broth
  • 2 teaspoons paprika, divided
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 teaspoons 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 nonstick 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. Bake, uncovered, at 350 degrees F for 65-75 minutes or until a meat thermometer reads 160 degrees F. Remove meat to a serving platter and keep warm.
  3. For gravy, strain vegetable, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor or blender, 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.
  4. In a 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.

FOOTNOTE

  • Nutritional Analysis: One serving (3 ounces cooked pork with 1/4 cup gravy) equals 221 calories, 9 g fat (4 g saturated fat), 72 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
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