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THIS favorite recipe was one of my dear mother's, and each time I serve it, I'm filled with warm memories. This was our family's celebration roast. Mother served it on birthdays and holidays. The combination of herbs enhances the drippings as well, so I use it to make a flavorful gravy. -Ruth Bethurum, Ozan, Arkansas
Nutritional Facts 1 serving (1 slice) equals 222 calories, 7 g fat (3 g saturated fat), 79 mg cholesterol, 373 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Herbed Pork Roast in Reminisce January/February 2000, p45
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jul. 15, 2012 by AnneLynn
I made this one in the crockpot and it was amazingly tender. Perfect texture if you want to use leftovers to make pulled pork. The accompanying sauce was pretty good too - even my super-picky 8 year old liked it! Personally I thought it could use a bit more spice to it; next time I'll try to kick it up a bit and see what happens
Reviewed on Feb. 16, 2012 by Catmaniacs
I made this as written. It was tender and my husband enjoyed it but I did not care for the flavor myself. Maybe it was the ketchup? I would not discourage others from making it, though. It was just not to my taste.
Reviewed on Feb. 03, 2010 by daisey5
I did this in the slow cooker and used the whole can of chicken broth. I also used fresh mushrooms and added them at the begining. I cooked it on low over night. It was great,
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