- 7 cloves garlic, divided
- 1 (3 pound) boneless pork loin roast
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 tablespoons Dijon mustard
- 2 large tomatoes, peeled, seeded, and quartered
- 3 medium onions, coarsely chopped
- 2 celery ribs, chopped
- 1 medium green pepper, chopped
- 1 (14.5 ounce) can beef broth
- 2 teaspoons paprika, divided
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- Cut six garlic cloves into slices. With a knife, cut slits in roast; insert garlic slices. Rub meat with 3/4 teaspoon salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, brown meat on all sides. Remove pork from pan. With a spatula, spread mustard over roast.
- In a roasting pan, place the tomatoes, onions, celery and green pepper. Add broth. Place roast on vegetables. Sprinkle roast and vegetables with 1/2 teaspoon paprika. Bake, uncovered, at 350 degrees F for 65-75 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Remove meat to a serving platter and keep warm.
- For gravy, strain vegetable, reserving cooking liquid. Set vegetables aside. Skim fat from liquid. In a food processor or blender, puree vegetables and 1/2 cup cooking liquid until smooth. Combine 1 cup pureed vegetables and remaining cooking liquid. Add enough water to measure 2-1/2 cups; set aside.
- In a saucepan, cook mushrooms and remaining garlic in butter until tender. Stir in flour until blended; cook and stir for 1-2 minutes. Add lemon juice, thyme, remaining salt and paprika and reserved pureed vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.