|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A flavorful spice rub makes this everyday boneless pork loin roast extra special, and it's so easy to prepare and roast. Serve with the sour cream gravy or make a Mushroom Madeira Sauce to go with it for a fabulous everyday family meal or Sunday dinner.
Slice this delicious pork roast and serve with baked or mashed potatoes and a vegetable side dish or tossed green salad.
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 boneless pork loin roast (about 3 pounds)
- For the Sour Cream Gravy:
- 3 tablespoons butter
- 1 medium shallot (finely chopped)
- 1 clove garlic (minced)
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
Gather the ingredients.
Combine the paprika, coriander, cumin, cinnamon, ginger, salt, pepper, and garlic powder.
Heat oven to 425 F (220 C/Gas 7). Rinse the roast and remove any netting. Rub the roast all over with the spice mixture.
Place the pork roast on a rack in a baking dish or roasting pan and roast it in the preheated oven for 10 minutes.
Reduce heat to 350 F and continue roasting for about 1 to 1 1/4 hours, or until an instant-read thermometer or oven probe in the center of the thickest part of the roast reaches at least 145 F, the minimum safe temperature for pork, according to the USDA.
Remove the roast to a warm platter, tent with foil, and let it rest for 5 minutes before slicing.
Sour Cream Gravy
Melt the butter in a medium saucepan over medium-low heat. Add the finely chopped shallot and the minced garlic. Saute for 2 minutes. Stir in the flour until well blended. Cook, stirring, for 2 minutes longer. Add the chicken broth and continue cooking, stirring constantly, until the sauce has thickened.
Whisk the sour cream into the sauce mixture. Cook just until the gravy is well blended and hot. Do not boil.
Remove the gravy from the heat and add salt and freshly ground black pepper, to taste.
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