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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Feature moist tender meat, savory veggies and a flavorful sauce, this supper is among my specialties. My wife and I love hosting dinner parties, and it's one of the dishes we often serve to guests.Garnett Brown Jr., Lexington, Kentucky Ingredients:
1 teaspoon each minced fresh tarragon, thyme and rosemary |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon curry powder |
1/2 teaspoon pepper |
1 boneless pork loin roast (4 pounds), trimmed |
1 cup barbecue sauce |
1-1/2 teaspoons prepared mustard |
2 tablespoons packed brown sugar |
3 small onion, cut into chunks |
3 celery ribs, cut into chunks |
3 medium carrot, cut into chunks |
6 medium red potatoes, cut into chunks |
1/3 cup canola oil |
1/2 cup chicken broth |
Directions:
1. In a small bowl, combine herbs, salt, garlic powder, curry powder and pepper; set aside 1 tablespoon. Rub remaining mixture over roast; place in a greased shallow roasting pan. Combine barbecue sauce and mustard; spread over roast. Sprinkle with brown sugar.
2. In a resealable plastic bag, combine onions, celery, carrots, potatoes, oil and reserved herb mixture; toss well. Arrange vegetables around roast. Pour broth into pan. Bake, uncovered, at 350° for 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
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