"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mimiís Best Pork Roast Recipe

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This recipe for Mimiís Best Pork Roast, by , is from Claudia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Claudia Barrett


1 (3lb) boneless pork loin roast
Salt and pepper
Herb and garlic seasoning
6 slices bacon, chopped
1 onion, chopped
1 rib celery, finely chopped
Ĺ medium green bell pepper, seeded and chopped
1 tablespoon minced garlic
6 ounces mushrooms, thinly sliced
2 cups Beef broth
4 tablespoons butter
4 tablespoons flour

Preheat oven to 450 degrees

Brown bacon in skillet. Remove bacon with slotted spoon. Rub roast with salt, pepper and herb seasoning. Brown roast in bacon grease. Remove from skillet and put in baking pan. Add onions, celery, and green pepper in remaining bacon grease. Cook to soften. Add garlic. Add beef broth and loosen browned bits. Add veggies to baking pan. Add enough water to necessary to come 1 inch up the sides of the pan.

Cover and bake 45 minutes. Turn oven down to 350 degrees and add more water if necessary to bring liquid to come 1 inch up sides of the pan. Cover and bake 2 Ĺ hours Remove the roast to a platter and cover with foil to keep warm.
Make a roux with 4 tablespoons butter and 4 tablespoons flour. Cook until chocolate colored (about 15 minutes) Strain the liquid from baking pan. Add liquid and mushrooms to roux. Cook until gravy starts thickening.

Slice roast top with gravy.

Personal Notes:
Personal Notes:
I usually serve with potatoes or rice and a salad.




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