Pork Loin With Potatoes

Submitted by looneytunesfan

"Onions, garlic, potatoes and herbs go into this tasty oven meal."

 

• Ready In: 3hrs 10mins
• Ingredients: 17
• Serves: 8-10

ingredients

• 1 (5 lb) bone-in pork loin roast
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon dried thyme
• 6 medium potatoes, peeled
• 1⁄2 teaspoon salt

• ONION MUSHROOM GRAVY

• 1 cup water
• 1 cup beef broth
• 2 medium onions, sliced
• 1 1⁄4 cups chopped fresh mushrooms
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1⁄4 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1⁄4 teaspoon pepper

directions

1. Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight.
2. Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
3. Bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
4. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.
5. Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.