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
- 1 boneless pork loin roast (3-1/2 to 4 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water
- 1/2 cup chicken broth
- 1/4 cup ketchup
- 1 garlic clove, minced
- 1/4 teaspoon ground mustard
- 1/4 teaspoon each dried marjoram, thyme and rosemary, crushed
- 2 large onions, sliced
- 1 bay leaf
- 1 can (8-3/4 ounces) mushroom stems and pieces, undrained
- In a Dutch oven coated with cooking spray, brown roast over medium heat. Sprinkle with salt and pepper. Combine water, broth, ketchup, garlic and seasonings; pour over roast. Add onions and bay leaf. Cover and simmer over medium heat for 1-1/2 hours or until a meat thermometer reads 160°. Add mushrooms; heat through. Discard bay leaf. Let stand 10 minutes before slicing. Serve with onions and mushrooms. Thicken pan drippings for gravy if desired. Yield: 8-10 servings.
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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