Easter Pork Loin Roast With Onion-Mushroom Gravy

• 1 (5 lb) bone-in pork loin roast
• 3 tablespoons olive oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon thyme
• 3 garlic cloves, sliced
• For Gravy
• 1 cup water
• 1 cup beef broth
• 2 medium onions, sliced
• 1 1/4 cups fresh mushrooms, chopped
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 tablespoons parsley

1. For Roast:.
2. Cut slits into the top of the roast.
3. Insert garlic slices into slits.
4. Combine olive oil and spices - rub over roast.
5. Cover and refrigerate overnight.
6. Preheat oven to 350 degrees F.
7. Bake uncovered for 2 hours and 15 minutes or until meat thermometer reads 160 degrees F.
8. Let roast stand 15 minutes before carving.
9. For Gravy:.
10. Pour drippings and loose brown bits from the roast pan into a measuring cup.
11. Skim the fat off the top, reserving 2 tablespoons drippings.
12. Add water and broth to drippings, set aside.
13. Sautee onions and mushrooms in oil and butter until tender.
14. Stir in flour until well blended.
15. Gradually stir in broth mixture.
16. Bring to a boil.
17. Cook and stir constantly for 2 minutes or until thickened.
18. Stir in parsley and pepper.

loin roast, olive oil, pepper, salt, paprika, thyme, garlic, water, beef broth, onions, fresh mushrooms, flour, pepper, butter, vegetable oil, parsley

Taken from www.food.com/recipe/easter-pork-loin-roast-with-onion-mushroom-gravy-218391 (may not work)