 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ozark Pork Roast, a loin end cut, comes with root vegetables to serve as a one-dish meal. Ingredients:
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 (2- to 2 1/2-pound) pork loin end roast |
1/4 cup all-purpose flour |
1/4 cup butter or margarine, melted |
2 tablespoons vegetable oil |
1 medium onion, chopped |
4 carrots, cut into 1-inch pieces |
4 medium potatoes, peeled and halved |
Directions:
1. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper over surface of roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet.
2. Remove roast from skillet; drain on paper towels. Sauté onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables.
3. Cover and bake at 350° for 1 1/2 hours or until quick-registering meat thermometer registers 170°. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve.
|
|