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Paprika Pork Roast Recipe
Paprika Pork Roast Recipe photo by Taste of Home

Paprika Pork Roast Recipe

Publisher Photo
I like to experiment with flavors. For a dinner party, I came up with this spectacular-looking yet simple recipe. My guests were so impressed when I sliced the roast thin and served it with steamed vegetables. -Jonnie Faye Thompson, Raleigh, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES: 8-10 servings

Ingredients

  • 2 teaspoons garlic salt
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 boneless rolled pork loin roast (4 to 4-1/2 pounds)
  • 1 to 2 medium onions, sliced
  • 1 cup water

Nutritional Facts

1 serving (8 ounces) equals 233 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 415 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein.

Directions

  1. Combine the garlic salt, ginger, pepper and paprika; rub over the entire roast. Place roast with fat side up on a greased rack in a shallow roasting pan. Top with onion. Pour water into pan.
  2. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 10-15 minutes before slicing. Yield: 8-10 servings.
Originally published as Paprika Pork Roast in Taste of Home June/July 1998, p39

Nutritional Facts

1 serving (8 ounces) equals 233 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 415 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Paprika Pork Roast

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Apr. 27, 2009

"My family LOVES this recipe- it is our favorite Sunday dinner. I especially like the onions on top"

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