- 2 medium onions, chopped
- 2 medium carrots, chopped
- 1 celery rib, chopped
- 4 tablespoons all-purpose flour, divided
- 1 bay leaf, finely crushed
- 1/2 teaspoon dried thyme
- 1-1/4 teaspoons salt, divided
- 1-1/4 teaspoons pepper, divided
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/3 cup packed brown sugar
- Preheat oven to 350°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 1 cup water to pan.
- Roast 1 hour, basting once with pan juices if desired. Sprinkle brown sugar over roast. Roast 10-15 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise about 5-10° upon standing.)
- Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
- Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 12 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Sunday Pork Roast
"The meat was delicious, but didn't like the vegetables, gravy was good. The rub made it flavorful, we will make it again! Thanks for sharing your recipe, my husband and daughter loves it."
"This recipe was perfect. When I sliced the roast, the juices ran clear and the meat was extremely tender, but not to the point of falling apart. It was so, so tasty. And the gravy I made from the pan juices was thick and delicious. I made mashed red potatoes and they were wonderful too. I had only one problem, the carrots didn't cook all the way through. Sad, but true. Otherwise this could have been the best Sunday night dinner. It was yummy for the tummy. WOW!"
"Made a few modifications.. doubled spice amount and used 1.5 lb pork. Also doubled up on veggies. The pork was very tender. The gravy was awesome, I stuck with the original amount of brown sugar even though I had less pork and it really added flavor. I think next time I'll add some apple puree to the gravy."
"Pork was tender...had a delicate sweet flavor..."
"This is my new go to recipe for pork roast! The flavors are so bold!"
"This is one of my favorite Taste of Home recipes. Initially, I was afraid the brown sugar might be overpowering. After tasting the roast, however, I discovered it had the perfect blend of sweet and savory flavors. I will definitely be making this recipe again soon!"
"I love this recipe. I have been preparing it for years now since I first found it in Taste of Home magazine. I save some of the vegetables and add them to the gravy. My family loves it......"
"Made as directed except for discarding the vegetables ( I served them along side of the roast) and it was delicious. Family suggesting doubling the rub next time as the flavor from that was excellent!"
"My whole family loves this recipe. Whenever I am going to get pork, they ask if I will make this. The love the flavor and the way it stays so moist. I use garlic instead of thyme and vary veggies, or sometimes don't use any, but this is great every time."
"This is now one of my 'go to' recipes! Leftovers make great sandwiches, too."