The herbs that top this roast add a flavor Father is sure to favor! Subscriber Jean Harris of Central Point, Oregon notes that it's her husband's favorite dish.
- 1/4 cup packed brown sugar
- 1 tablespoon dried thyme
- 1 teaspoon each garlic salt, pepper, rubbed sage and dried rosemary, crushed
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/4 cup all-purpose flour
- Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°.
Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy.
Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6-8 servings.
Originally published as Herbed Pork Roast in Country Woman May/June 1995, p13
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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