Roast Pork Paprika Recipe

• 7 cloves Garlic (divided)
• 3 pound boneless Pork Loin Roast
• 1 tsp Salt (divided)
• 1/4 tsp Pepper
• 2 tbsp Dijon Mustard
• 2 large Tomatoes (peeled, seeded, and quartered)
• 3 medium Onions (coarsely chopped)
• 2 Celery Ribs (chopped)
• 1 medium Green Pepper (chopped)
• 14.5 oz Beef Broth
• 2 tsp Paprika (divided)
• 1/2 pound fresh Mushrooms (sliced)
• 2 tbsp Butter
• 2 tsp All-Purpose Flour
• 1 tbsp Lemon Juice
• 1/2 tsp dried Thyme

• Slice six of the garlic cloves.
• Cut small slits into the roast and insert the garlic slices.
• Then rub the pork with salt and pepper.
• Coat a skillet with non-stick cooking spray and cook the meat until brown on both sides.
• Remove the meat and then spread the mustard over it.
• Place the tomatoes, onions, celery and green pepper in a roasting pan and pour the broth over it.
• Place the roast on top and sprinkle the paprika.
• Bake at 350 degrees F for 75 minutes.
• Strain the vegetables and keep the cooking liquid.
• Blend the vegetables with half a cup of cooking liquid until the puree is smooth.
• Then, mix this puree with the remaining cooking liquid. Add water and set aside.
• Melt the butter and cook the mushroom and the garlic until tender.
• Blend in the flour and stir for 2 minutes.
• Add the lemon juice, thyme, salt and paprika and also the vegetable mixture.
• Bring to a boil and stir for 2 minutes until thickened.
• Serve this gravy along with the roast.