Back to Pork Loin Roast with Sour Cream Sauce

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Pork Loin Roast with Sour Cream Sauce Recipe

I use roasted parsnips, celery and onions to create a mouthwatering, rustic sauce for pork. This is home cooking at its very best!—Donna Noel, Gray, Maine
TOTAL TIME: Prep: 20 min. Bake: 1 hour 45 min. + standing YIELD:10 servings

Ingredients

  • 1 large parsnip, peeled and grated
  • 2 medium onions, chopped
  • 1 celery rib, chopped
  • 1 cup water
  • 1 cup white wine or chicken broth
  • 1 boneless rolled pork loin roast (4 pounds)
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  • 1. Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350° for 1-3/4 hours to 2-1/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
  • 2. Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork. Yield: 10 servings (2-1/2 cups sauce).

Nutritional Facts

1 each: 339 calories, 15g fat (7g saturated fat), 112mg cholesterol, 201mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 37g protein.

Reviews for Pork Loin Roast with Sour Cream Sauce

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.