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Pork Loin Roast with Sour Cream Sauce Recipe

I use roasted parsnips, celery and onions to create a mouthwatering, rustic sauce for pork. This is home cooking at its very best!—Donna Noel, Gray, Maine

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Pork Loin Roast with Sour Cream Sauce Recipe

Prep: 20 min. Bake: 1 hour 45 min. + standing

Yield: 10 Servings

20 105 125

Ingredients

1 large parsnip, peeled and grated
2 medium onions, chopped
1 celery rib, chopped
1 cup water
1 cup white wine or chicken broth
1 boneless rolled pork loin roast (4 pounds)
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions

Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350° for 1-3/4 hours to 2-1/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork. Yield: 10 servings (2-1/2 cups sauce).

Nutritional Facts 5 ounces cooked pork with 1/4 cup sauce equals 339 calories, 15 g fat (7 g saturated fat), 112 mg cholesterol, 201 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Pork Loin Roast with Sour Cream Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p60