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Sunday Pork Roast

 Sunday Pork Roast
Mom has prepared this delectable main dish numerous times over the years for our family, friends and customers at the restaurants she and Dad owned. A simple herb rub and roasting with vegetables give this lovely golden roast remarkable flavor.—Sandra Pichon, Slidell, Louisiana
10-12 ServingsPrep: 20 min. Bake: 1 hour 20 minutes + standing

Ingredients

  • 4 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf, finely crushed
  • 1/2 teaspoon dried thyme
  • 1 bone-in pork loin roast (4 to 5 pounds)
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 2-1/3 cups cold water, divided
  • 1/3 cup packed brown sugar

Directions

  • Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub
  • over entire roast. Place roast with fat side up on a rack in a large
  • shallow roasting pan. Arrange vegetables around the roast. Pour 2
  • cups cold water into pan.
  • Bake, uncovered, at 350° for 50 minutes, basting with pan juices
  • every 30 minutes.
  • Sprinkle with brown sugar. Bake 30-40 minutes longer or until a
  • thermometer reads 145°. Let meat stand for 10 minutes before
  • slicing.
  • Meanwhile, strain pan drippings into a 2 cup measuring cup. Add water
  • to the broth to measure 1-2/3 cups; skim fat. Discard vegetables.

2 of 2

Sunday Pork Roast (continued)

Directions (continued)

  • Return drippings to pan. Combine remaining flour and cold water
  • until smooth. Gradually stir into drippings. Bring to a boil; cook
  • and stir for 2 minutes or until thickened. Serve with roast.
  • Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 each) equals 201 calories, 7 g fat (3 g saturated fat), 61 mg cholesterol, 257 mg sodium, 12 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.