Roast Pork Paprikash
The recipe Roast Pork Paprikash can be made in about 1 hour and 30 minutes. This recipe makes 12 servings with 198 calories, 27g of protein, and 7g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Not This recipe from Taste of Home requires flour, tomatoes, beef broth, and thyme. It works well as a main course. This recipe is typical of Eastern European cuisine.
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.
In a roasting pan, place the tomatoes, onions, celery and green pepper.
Place roast on vegetables.
Sprinkle roast and vegetables with 1/2 teaspoon paprika.
Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter and keep warm.
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.
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.