Printable | Taste of Home

Sunday Pork Roast

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

Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub

Printed from tasteofhome.com Oct 13, 2008

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Sunday Pork Roast cont.

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 325° for 1-1/2
hours, basting with pan juices every 30 minutes. Sprinkle with
brown sugar. Bake 30 minutes longer or until a meat thermometer reads
160°. Remove meat to a serving platter and keep warm. Strain
pan drippings into a 2 cup measuring cup. Add water to the broth to
measure 1-2/3 cups; skim fat. Discard vegetables. 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.