Pork Roast Supper Recipe

5 2
Pork Roast Supper Recipe
Pork Roast Supper Recipe photo by Taste of Home
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Pork Roast Supper Recipe

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5 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 10 min.

Ingredients

  • 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

Directions

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 thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Pork Roast Supper in Taste of Home August/September 2004, p47

  • 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
  1. 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.
  2. 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 thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Pork Roast Supper in Taste of Home August/September 2004, p47

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