Ingredients: |
Ingredients: 5 lbs. pork rib roast
1 clove garlic, slivered
1 1/2 tsp salt
1 tsp thyme
1 bay leaf, crumbled
1/4 tsp pepper
1/2 cup chopped onion
1/2 cup chopped carrot
2 sprigs parsley
2 Tbsp flour
1 can (15 oz.) chicken broth
3 lbs. med. potatoes, thinly sliced
1 cup chopped onions
1 tbsp chopped parsley
1 tbsp salt
1/8 tsp salt
1/4 cup butter, melted
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Directions: |
Directions:Preheat oven to 425º. Wipe pork with damp paper towels. Rub outside of pork with cut sides of garlic. Combine 1 1/2 tsp salt, thyme, bay leaf and 1/4 tsp pepper. Rub over pork to coat well. Insert garlic slivers in crevices. Place pork, fat side up, in large shallow roasting pan, without rack. Insert meat thermometer, not on the bone. Place onion, carrot and parsley under roast. Roast uncovered 1 hour. Remove pork from roasting pan. Pour off most fat leaving 1 Tbsp in roasting pan. Stir flour in drippings in pan over low heat and brown. Stir in 1 cup chicken broth and thin if needed with 3/4 cup water.
Bring to boiling, reduce heat and simmer, stirring to dissolve browned bits 2 minutes or until thickened and browned. Strain gravy through sieve into saucepan; discard vegetables. Set gravy aside to reheat later. Return pork to roasting pan. Gently toss sliced potatoes with chopped onion, 1 Tbsp 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 400º. Roast pork 45 minutes to 1 hour until thermometer reaches 170º and potatoes are fork tender and browned. Sprinkle potatoes with chopped parsley. Reheat gravy when serving. |
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