Ingredients

• 5 pound pork loin roast, rib bones attached
• 2 tbls olive oil
• ½ tsp garlic powder
• 1 tsp onion power
• 1 tsp freshly ground black pepper
• 2 tsp Kosher salt
• 1 tsp paprika
• 3 carrots large dice (½ inch cubes), divided usage
• 3 celery stalks chopped into ½ inch thick, divided usage
• 1 medium onion, medium chop, divided usage
• 2 garlic cloves, chopped, divided usage
• 1 medium tomato diced
• 1 tsp thyme
• 1 14.5 ounce diced tomatoes
• 1 tablespoon paprika
• ½  tsp smoked paprika
• 1 tbls olive oil
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 lb new potatoes, split
• 2 tablespoons parsley
• ½ cup white wine
• Kosher salt and freshly cracked black pepper
• ½ cup sour cream

Directions

Preheat the oven to 375^o.

Place the pork roast in a roasting pan with the ribs facing up and rub with olive oil. Mix garlic powder, onion powder, black pepper, salt and paprika. Rub generously over the entire roast. Roast the pork loin for 90 minutes (approx. 20 minutes per lb.). Mix 1/3 of the carrots, celery, onion, garlic clove and the whole diced tomato, toss with olive oil, season with salt and pepper and roast in a separate pan for 40 minutes.

Remove the vegetables from the oven and transfer to a saucepan. Add a tablespoon of oil and toss with the flour and cook for a couple of minutes. Add the vegetable broth and simmer for 30 minutes. Strain the broth and return to saucepan. Add the diced tomatoes, remaining onions, carrots, celery, garlic clove, new potatoes, paprika (smoked and either sweet or hot), parsley and thyme and bring to a boil, reduce heat and simmer for 20 minutes or until the potatoes are done.