Pork Loin with potatoes

I made this tonight mainly because it's been in my fridge a few days and it needed to be cooked. Hubby is sick and hasn't been eating much the last couple days, so I hated to make it, but had to. I didn't make the gravy this time since it was basically for me. Then he ended up sitting down and eating....figures.

If you've never made a pork roast...or any other roast...don't let this intimidate you. Recipes are simple to follow! This is good and easy. You just have to make time for it because it has to marinade overnight and it takes 3 hours in the oven.

1 3lb pork loin roast
3 garlic cloves, sliced
3 tbsp olive oil
1/4 tsp paprika
1/4 tsp pepper
1/8 tsp dried thyme
6 medium potatoes, peeled
1/2 tsp salt

Onion mushroom gravy

1 cup water
1 cup beef broth
onion, sliced
1 1/4 cup chopped, fresh mushrooms
1 tbsp butter
1 tbsp oil
1/4 cup flour
2 tbsp parsley (optional)
1/4 tsp pepper

Cut slits in roast, insert garlic. Combine oil, paprika, pepper & thyme; rub over roast.  Place in large ziploc bag; seal & refrigerate overnight.

Transfer roast to shallow pan. Bake, uncovered, at 350 degree's for 1 3/4 hours. 

Meanwhile, place potatoes & salt in a saucepan & cover with water. Bring to a boil. Reduce heat, simmer uncovered for 15 minutes. Drain; cool slightly. Cut potatoes, arrange around roast. Bake 45 minutes longer or until a meat thermometer reads 160 degree's, basting potatoes with drippings and turning.

For gravy, pour drippings & loosened browned bits into a measuring cup. Skim fat, reserving 2 tbsp drippings. Add water & broth to drippings; set aside. 

In large saucepan, saute onions & mushrooms in butter & oil until tender. Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook & stir 2 minutes or until thick.