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Roast Pork Paprikash

 Roast Pork Paprikash
"My Ukrainian great-grandmother made something similar to this roast when I was young," recalls Michelle Nichol of Bedford, Nova Scotia. " I don't have her recipe, so I adapted one from a Russian cookbook to suit my family's tastes. It's well worth the effort...the velvety gravy is absolutely delicious!"
12 ServingsPrep: 30 min. Bake: 1 hour

Ingredients

  • 7 garlic cloves
  • 1 boneless whole pork loin roast (3 pounds)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 2 large tomatoes, peeled, seeded and quartered
  • 3 medium onions, coarsely chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) beef broth
  • 2 teaspoons paprika, divided
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme

Directions

  • Cut six garlic cloves into slices. With a knife, cut slits in roast;
  • insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In
  • a large nonstick skillet coated with cooking spray, brown meat on
  • all sides. Remove pork from pan. With a spatula, spread mustard over
  • roast.
  • In a roasting pan, place the tomatoes, onions, celery and green
  • pepper. Add broth. Place roast on vegetables. Sprinkle roast and

2 of 2

Roast Pork Paprikash (continued)

Directions (continued)

  • vegetables with 1/2 teaspoon paprika.
  • Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat
  • thermometer reads 160°. Remove meat to a serving platter and
  • keep warm.
  • For gravy, strain vegetables, reserving cooking liquid. Set
  • vegetables aside. Skim fat from liquid. In a food processor, puree
  • vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup
  • pureed vegetables and remaining cooking liquid. Add enough water to
  • measure 2-1/2 cups; set aside.
  • In a large saucepan, cook mushrooms and remaining garlic in butter
  • until tender. Stir in flour until blended; cook and stir for 1-2
  • minutes. Add lemon juice, thyme, remaining salt and paprika and
  • reserved pureed vegetable mixture. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with roast.
  • Yield: 12 servings.
Nutritional Facts: One serving (3 ounces cooked pork with 1/4 cup gravy) equals 221 calories, 9 g fat (4 g saturated fat), 72 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now