Pork Roast Supper
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 ⓘ
Instructions
- 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.
- 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 thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition & Diet Analysis (per serving)
860
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).