Pork Roast Supper
Feature moist tender meat, savory veggies and a flavorful sauce, this supper is among my specialties. My wife and I love hosting dinner parties, and it's one of the dishes we often serve to guests.—Garnett Brown Jr., Lexington, Kentucky8 ServingsPrep: 20 min. Bake: 2 hours 10 min.
Ingredients
- 1 teaspoon each minced fresh tarragon, thyme and rosemary
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1 boneless pork loin roast (4 pounds), trimmed
- 1 cup KC Masterpiece®
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KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.
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- 1-1/2 teaspoons prepared mustard
- 2 tablespoons packed brown sugar
- 3 small onion, cut into chunks
- 3 celery ribs, cut into chunks
- 3 medium carrot, cut into chunks
- 6 medium red potatoes, cut into chunks
- 1/3 cup canola oil
- 1/2 cup chicken broth
Directions
- In a small bowl, combine herbs, salt, garlic powder, curry powder and
- pepper; set aside 1 tablespoon. Rub remaining mixture over roast;
- place in a greased shallow roasting pan. Combine barbecue sauce and
- mustard; spread over roast. Sprinkle with brown sugar.
- In a resealable plastic bag, combine onions, celery, carrots,
- potatoes, oil and reserved herb mixture; toss well. Arrange
- vegetables around roast. Pour broth into pan. Bake, uncovered, at