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South Shore Pork Roast

By: Taste of Home's Fast Family Favorites

"Surround 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."

Rate/Review | Read Reviews (7)

What to Drink?
	Riesling

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 to 12 servings (3-1/3 cups gravy)

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

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 for 1-1/2 hours. Uncover; bake 50 minutes longer or until a meat thermometer reads 160 -170 degrees.
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.