Save on Pinterest

Roast Pork Paprikash

Total Time

Prep: 30 min. Bake: 1 hour

Makes

12 servings

"My Ukrainian great-grandmother made something similar to this roast when I was young," recalls Michelle Nichol of Bedford, Nova Scotia. " 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 effort...the velvety gravy is absolutely delicious!"
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 7 garlic cloves
  • 1 boneless whole pork loin roast (3 pounds)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons 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 (14-1/2 ounces) beef broth
  • 2 teaspoons paprika, divided
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 teaspoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried thyme

Directions

  1. Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon 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.
  2. In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika.
  3. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Remove meat to a serving platter and keep warm.
  4. For gravy, strain vegetables, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside.
  5. In a large saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; 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.

Nutrition Facts

3 parfait: 221 calories, 9g fat (4g saturated fat), 72mg cholesterol, 446mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Recommended Video