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South Shore Pork Roast

SUBMITTED BY: Pat Botine

"In Storm Lake, Iowa, Pat Botine surrounds 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. And since the creamy gravy is served at the table, the leftover pork is easy to use."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (3)
PREP TIME  25 Min
COOK TIME  2 Hrs 20 Min
READY IN  2 Hrs 45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 1/2 pounds boneless pork loin roast
  • 1/4 cup butter or margarine
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 teaspoon paprika
  • 3/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt

DIRECTIONS

  1. 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 F for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F. Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings to 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2008 by Dennis J.
This was excellent! We used a small, 2 lb. pork ribeye roast and it was done after the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by SOB825
This was great. My family loved it. Iwill definately make it again. The only thing I did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by Anna P.
My guests enjoyed this very much. I used a 4.3 lb bone-in loin roast, which got to temp.... MORE


 
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