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