ROAST PORK PAPRIKASH
Prep Time: 30 minutes
Bake Time: 1 hour
Yield: 12 servings
1. Cut six garlic cloves into slices. With a knife, cut slits in roast and insert garlic slices. Rub meat with ¾ tsp of salt and pepper. In a large nonstick skillet coated with cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast. In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with ½ tsp of paprika.
2. Bake, uncovered, at 350°F for 1 to 1¼ hours or until a thermometer reads 160°F. Remove meat to a serving platter and keep warm.
3. For gravy, strain vegetables, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor, puree vegetables and ½ cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2½ cups and set aside.
4. In a large saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended, then cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve with roast.
7 garlic cloves
1 boneless whole pork loin
roast (3 lbs)
1 tsp salt, divided
¼ tsp pepper
2 tbsp Dijon mustard
2 large tomatoes, peeled,
seeded and quartered
3 medium onions, coarsely
chopped
2 celery ribs, chopped
1 medium green pepper,
chopped
1 can (14½ oz.) beef broth
2 tsp paprika, divided
½ lb fresh mushrooms, sliced
2 tbsp butter
2 tsp all-purpose flour
1 tbsp lemon juice
½ tsp dried thyme
NUTRITIONAL INFORMATION
Amount Per Serving:
221 calories, 9 g fat, 72 mg cholesterol, 446 mg sodium, 8 g carbohydrate, 0 sugars, 2 g fibre, 28 g protein
“My Ukrainian great-grandmother made something similar to this roast when I was young, I don’t have her recipe, so I adapted one from a Russian cookbook to suit my family’s tastes. It’s well worth the eort, the velvety gravy is absolutely delicious!”
Michelle Nichol, Bedford, N.S.