Pork Loin Roast with Sour Cream Sauce

Name: Pork Loin Roast with Sour Cream Sauce
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 10 servings (2-1/2 cups sauce).
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 sour cream; 1/2 teaspoon salt; 1/8 teaspoon white pepper

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

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 sour cream
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions

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 thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
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.