Roast Pork Paprikash Recipe

Roast Pork Paprikash Recipe photo by Taste of Home

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"My Ukrainian great-grandmother made something similar to this roast when I was young," recalls Michelle Nichol of Bedford, Nova Scotia. " I don't have her recipe, so I adapted one from a Russian cookbook to suit my family's tastes. It's well worth the effort...the velvety gravy is absolutely delicious!"

This recipe is:

Healthy

Diabetic Friendly

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Roast Pork Paprikash Recipe

Prep: 30 min. Bake: 1 hour

Yield: 12 Servings

30 60 90

Ingredients

7 garlic cloves
1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons Dijon mustard
2 large tomatoes, peeled, seeded and quartered
3 medium onions, coarsely chopped
2 celery ribs, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) beef broth
2 teaspoons paprika, divided
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
2 teaspoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon dried thyme

Directions

Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In a large nonstick skillet coated with cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast.
In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika.
Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Remove meat to a serving platter and keep warm.
For gravy, strain vegetables, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside.
In a large saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 12 servings.

Nutritional Analysis: One serving (3 ounces cooked pork with 1/4 cup gravy) equals 221 calories, 9 g fat (4 g saturated fat), 72 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Roast Pork Paprikash in Light & Tasty June/July 2004, p58