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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.