Pork Loin With Potatoes
| Serves: |
8 |
| Recipe Type: |
Non Veg. |
| Preparation Time: |
25 M |
| Cooking Time: |
120 M |
| Difficulty: |
Easy |
Ingredients:
- 5 pound bone-in Pork Loin Roast
- 3 cloves Garlic (sliced)
- 3 tbsp Olive oil
- 1/4 tsp Paprika
- 1/4 tsp Pepper
- 1/8 tsp dried Thyme
- 6 medium Potatoes (peeled)
- 1/2 tsp Salt Onion Mushroom Gravy
- 1 cup Water
- 1 cup Beef Broth
- 2 medium Onions (sliced)
- 1 1/4 cups fresh Mushrooms (chopped)
- 1 tbsp Butter
- 1 tbsp Vegetable Oil
- 1/4 cup All-Purpose Flour
- 2 tbsp Fresh Parsley (minced)
- 1/4 tsp Pepper
Cooking Instructions:
- Make slits on the top of the roast, and insert the garlic slices into them.
- In a bowl mix the thyme, pepper, paprika, and oil, and rub it over the roast.
- Place it in a resealable bag and refrigerate overnight.
- Take the roast in a shallow baking pan and bake at 350 degrees F for 60 minutes.
- In a sauce pan place the place the potatoes and salt along with the water and then bring to a boil. Simmer for 15 minutes until the potatoes are tender.
- Cut the potatoes into slices and arrange them around the roast.
- Bake the roast for another 45 minutes, basting the potatoes with the drippings.
- Cover the roast and let it stand for 15 minutes.
- Pour the drippings from the baking pan into a cup.
- Skim the fat and keep aside two tablespoons of the drippings.
- To the reserved drippings add the water and broth.
- Melt the butter and sauté the onions and mushrooms until tender.
- Blend in the flour and gradually pour in the broth mixture.
- Bring to a boil and stir for 2 minutes until thick.
- Add the parsley and pepper and then stir.
- Serve this gravy with the roast and potatoes.
