Pork Roast Dinner X 2
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Yields:
-
2 dinners
- Serves:
- 4
ingredients
- 4 lbs pork tenderloin
- extra virgin olive oil
- salt
- black pepper
- 1 (14 1/2 ounce) can cream of onion soup
- 2 cups water
- 7 russet potatoes
- 1 cup sour cream
- 2 teaspoons white pepper
- 1⁄2 teaspoon season salt
- 1 tablespoon onion powder
- 3 tablespoons butter
- 1 (14 1/2 ounce) can French style green beans
- 1 small onion, diced
- 16 ounces george's barbecue sauce
- 4 tablespoons texas pete
directions
- Roast:.
- Preheat oven to 425°F.
- Place Roast on Rack in Roasting Pan, fat side up.
- Drizzle Olive Oil over top and Sprinkle with salt and black pepper.
- Bake in oven for 30 minutes uncovered.
- Remove, and add 1 cup water.
- Cover with lid, or foil and return to bake for 2 hours.
- Potatoes:.
- Peel and cube 7 Russett Potatoes.
- Boil in a Stock Pot until can easily mash with a fork.
- Drain potatoes and return to pot.
- Mash, adding sour cream, 2 tbls butter, season salt, onion powder and white pepper.
- Gravy:.
- Remove Roast from pan and let rest for an easy slice.
- Pour drippings into a smaller pot.
- Add can of Cream of Onion Soup and 1 cup water.
- Stir and bring to a boil.
- Serve with roast and potatoes.
- Green Beans:.
- Empty 1 can green beans into small pan.
- Add diced onion.
- Add 1 tbls butter.
- Cook on Medium High until onions are translucent.
- BBQ: (Next day).
- Take left over roast (about half or 2lbs) and shread with a fork.
- Add George's BBQ sauce and texas pete.
- Serve on hamburger buns with favorite slaw!
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RECIPE SUBMITTED BY
I LOVE to cook, and my husband LOVES to eat what I cook! His favorite place to eat is "my wife's kitchen"