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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.
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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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.
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