Sunday, January 22, 2012

Smothered Pork Roast


The original recipe for this dish called for pork chops.  I've adjusted it to work with a pork sirloin or tenderloin.  I cooked mine in an electric frying pan on high for browning and then reduced the heat to 300 for cooking.  But, this can be cooked in a Dutch oven on top of the stove.  This recipe will also come out great by using a thick cut beef roast instead of pork. View the full recipe by going to Martha's Recipe Cabinet.
Post a Comment