Pork Roast
List of Ingredients
5 lb. pork rib roast
1 clove garlic, slivered
1 1/2 tsp. salt
1 tsp. dried thyme leaves
1 bay leaf, crumbled
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. chopped carrot
2 sprigs parsley
2 Tbsp. flour
1 (10 3/4 oz.) can condensed chicken broth, undiluted
3 lb. medium potatoes, pared and thinly sliced
1 c. chopped onion
1 Tbsp. chopped parsley
1 Tbsp. salt
1/2 tsp. pepper
1/4 c. melted butter or margarine
chopped parsley
Recipe
Preheat oven to 425 degrees. Wipe pork with paper towels. Rub outside with cut sides of garlic. Combine salt, thyme, bay leaf and pepper, rub pork to coat well. Insert garlic slivers where possible in any crevices in bone. Place pork fat side up in large shallow pan, without rack. Place onion, carrot and parsley under the roast. Roast uncovered 1 hour.
Remove pork from pan. Pour off most of fat leaving about 1 tablespoon in pan. Stir flour into drippings. Over low heat stir several minutes to brown flour. Gradually stir 1 cup chicken broth into flour mixture until well combined. Then stir in 3/4 cup water. Bring to boiling, stir 2 minutes until gravy is thickened and brown.
Strain gravy into saucepan, discard vegetables. Set gravy aside to reheat later. Return pork to roasting pan. Gently toss sliced potatoes with chopped onion, 1 tablespoon chopped parsley, salt and pepper and mix well.
Arrange around roast. Heat remaining chicken broth to boiling, pour over potatoes. Brush potatoes with melted butter. Reduce oven to 400 degrees. Roast pork 45 minutes to 1 hour longer, until potatoes are tender and brown. Reheat gravy. Sprinkle parsley on potatoes. Serves 8.
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