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South Shore Pork Roast Recipe

In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.

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South Shore Pork Roast Recipe

Prep: 25 min. Bake: 1 hour 20 min.

Yield: 10-12 Servings

25 80 105

Ingredients

1 boneless pork loin roast (3 to 3-1/2 pounds)
1/4 cup butter, cubed
1 cup chopped onion
1 cup diced carrots
1 teaspoon paprika
3/4 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup sour cream
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Directions

In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan.
In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°.
Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).

Leftover: Roast Pork Soup

Nutritional Facts 1 serving (1 each) equals 210 calories, 11 g fat (5 g saturated fat), 73 mg cholesterol, 237 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as South Shore Pork Roast in Quick Cooking March/April 2000, p14

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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South Shore Pork Roast

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(1-1) of 1 reviews

Reviewed on Aug. 03, 2011 by vewebber58

This was a delicious pork roast, and easy to put together. I cooked it in my counter top oven and it worked perfectly. I like the fact that it's truly a roast.....slow cooking the meat seems to force a lot of the juices from it, leaving the meat almost dry. I was going to use some of the leftovers to make another dish, but we ended up just slicing and eating the meat over the next two days! Next time I think I'll cut the butter down to 2T. to brown the roast, and not make the sour cream sauce, as there was a lot leftover.