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Pork Roast Supper

 Pork Roast Supper
Feature moist tender meat, savory veggies and a flavorful sauce, this supper is among my specialties. My wife and I love hosting dinner parties, and it's one of the dishes we often serve to guests.—Garnett Brown Jr., Lexington, Kentucky
8 ServingsPrep: 20 min. Bake: 2 hours 10 min.


  • 1 teaspoon each minced fresh tarragon, thyme and rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (4 pounds), trimmed
  • 1 cup barbecue sauce
  • 1-1/2 teaspoons prepared mustard
  • 2 tablespoons packed brown sugar
  • 3 small onion, cut into chunks
  • 3 celery ribs, cut into chunks
  • 3 medium carrot, cut into chunks
  • 6 medium red potatoes, cut into chunks
  • 1/3 cup canola oil
  • 1/2 cup chicken broth


  • In a small bowl, combine herbs, salt, garlic powder, curry powder and
  • pepper; set aside 1 tablespoon. Rub remaining mixture over roast;
  • place in a greased shallow roasting pan. Combine barbecue sauce and
  • mustard; spread over roast. Sprinkle with brown sugar.
  • In a resealable plastic bag, combine onions, celery, carrots,
  • potatoes, oil and reserved herb mixture; toss well. Arrange
  • vegetables around roast. Pour broth into pan. Bake, uncovered, at
  • 350° for 2 hours or until a meat thermometer reads 160°.

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Pork Roast Supper (continued)

Directions (continued)

  • Let stand for 10 minutes before slicing. Yield: 8 servings.