Pork Loin with Potatoes

By GmaJan12

Ingredients

• ONION MUSHROOM GRAVY:
• 1 bone-in pork loin roast (5 pounds)
• 3 garlic cloves, 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
• 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

Details

Servings 8

Preparation

Step 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.

Transfer roast to a shallow roasting pan. bake, uncovered, at 350° 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.

Bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.

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.

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.

Yield: 8-10 servings.