Pork Loin Roast With Sour Cream Sauce
- 1 large parsnip, peeled and grated
- 2 medium onions, chopped
- 1 celery rib, chopped
- 1 cup water
- 1 cup white wine or chicken broth
- 1 boneless rolled pork loin roast (4 pounds)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350u0b0 for 1-3/4 hours to 2-1/4 hours or until a thermometer reads 160u0b0. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
- Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork.
parsnip, onions, celery, water, white wine, rolled pork, butter, flour, sour cream, salt, white pepper
Taken from www.tasteofhome.com/recipes/pork-loin-roast-with-sour-cream-sauce/ (may not work)