Pork Loin with Potatoes

Ingredients

• 1 cup beef broth 
• 1 tablespoon butter 
• 0.1 teaspoon thyme dried
• 0.3 cup flour all-purpose
• 1.3 cups mushrooms fresh chopped
• 2 tablespoons parsley fresh minced
• 3  garlic clove sliced
• 3 tablespoons olive oil 
• 2 medium onion sliced
• 0.3 teaspoon paprika 
• 0.3 teaspoon pepper 
• 5 pounds pork loin bone-in
• 6 medium potatoes peeled
• 0.5 teaspoon salt 
• 1 tablespoon vegetable oil 
• 1 cup water 

Equipment

• sauce pan
• oven
• roasting pan
• kitchen thermometer
• ziploc bags
• measuring cup

Directions

1. Cut slits in top of roast; insert garlic slices.
2. Combine the oil, paprika, pepper and thyme; rub over roast.
3. Place in a large resealable plastic bag; seal and refrigerate the roast overnight.
4. Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender.
5. Drain; cool slightly.
6. Cut potatoes into quarters; arrange around roast.
7. Bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally.
8. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
9. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings.
10. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.
11. Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper.
12. Serve with roast and potatoes.