South Shore Pork Roast Recipe

5 2 2
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South Shore Pork Roast Recipe

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5 2 2
Publisher Photo
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour 20 min.

Ingredients

  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1/4 cup butter, cubed
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 teaspoon paprika
  • 3/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt

Directions

In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan.
In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°.
Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).
Originally published as South Shore Pork Roast in Quick Cooking March/April 2000, p14

Nutritional Facts

1 each: 210 calories, 11g fat (5g saturated fat), 73mg cholesterol, 237mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.

  • 1 boneless pork loin roast (3 to 3-1/2 pounds)
  • 1/4 cup butter, cubed
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 teaspoon paprika
  • 3/4 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  1. In a large skillet over medium heat, brown roast in butter for 5 minutes on each side. Transfer to a roasting pan.
  2. In the same skillet, saute onion and carrots until crisp-tender. Place around roast. Sprinkle with paprika. Add broth to pan. Cover and bake at 350° for 1 hour. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 160°.
  3. Remove roast and vegetables to a serving platter; keep warm. Pour pan drippings into a measuring cup; skim fat. Add water to measure 2-2/3 cups.
  4. In a saucepan, combine flour and sour cream until smooth. Add drippings, parsley and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Yield: 10-12 servings (3-1/3 cups gravy).
Originally published as South Shore Pork Roast in Quick Cooking March/April 2000, p14

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Reviews forSouth Shore Pork Roast

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MY REVIEW
Chef-Bob User ID: 8835265 247113
Reviewed Apr. 15, 2016

"The family loves this recipe. The pork comes out nice and moist and the gravy is delicious. The only thing I do different is that I add potatoes with the carrots and start the gravy using the fat from the drippings with flour, then add the sour cream and the rest of the broth. I probably also used a bit more butter for browning and sauteing.

I highly recommend this recipe."

MY REVIEW
vewebber58 User ID: 998755 31897
Reviewed Aug. 3, 2011

"This was a delicious pork roast, and easy to put together. I cooked it in my counter top oven and it worked perfectly. I like the fact that it's truly a roast.....slow cooking the meat seems to force a lot of the juices from it, leaving the meat almost dry. I was going to use some of the leftovers to make another dish, but we ended up just slicing and eating the meat over the next two days! Next time I think I'll cut the butter down to 2T. to brown the roast, and not make the sour cream sauce, as there was a lot leftover."

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