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Sunday Pork Roast
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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 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |