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Ozark Pork Roast

Yield 4 servings
Ozark Pork Roast, a loin end cut, comes with root vegetables to serve as a one-dish meal.


  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 (2- to 2 1/2-pound) pork loin end roast
  • 1/4 cup all-purpose flour
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 carrots, cut into 1-inch pieces
  • 4 medium potatoes, peeled and halved

How to Make It

  1. Rub 1/2 teaspoon salt and 1/4 teaspoon pepper over surface of roast; dredge roast in flour. Brown roast on all sides in butter and oil in a large, deep cast iron skillet.

  2. Remove roast from skillet; drain on paper towels. Sauté onion in pan drippings until tender. Place roast over onions; add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables.

  3. Cover and bake at 350° for 1 1/2 hours or until quick-registering meat thermometer registers 170°. Transfer roast to a serving platter. Drain vegetables, and place around roast. Slice and serve.

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