Iowa Pork Roast
Total TimePrep: 25 min. Bake: 1hour 20 min.
Makes12 servings (3-1/3 cups gravy)
- 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
- 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 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 small 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.
- Refrigerate or freeze remaining pork (may be frozen for up to 3 months).
Nutrition Facts1 each: 210 calories, 11g fat (5g saturated fat), 73mg cholesterol, 230mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.
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Aug 19, 2015
Missing out on five stars based on a lack of one thing. Potatoes. But stellar recipe besides.
Aug 9, 2014
Many, many thanks to Pat Botine for sharing this wonderful recipe! Must admit to not using the carrots and adding a little more salt and paprika to gravy -- but this recipe is scrumptious. With the sour cream and paprika it has a central European flair and is so simple to make. The amount of gravy is perfect for leftovers and goes great with orzo. So rare to find a recipe online that is this good.
Jun 22, 2011
my family all enjoyed it =)