- 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; discard vegetables. 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
"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."
"Why discard the vegetables, they are good to eat as a small side or can be blended into the Garvey for additional great taste especially when served over mashed potatoes.Your may use additional carrots, onions and celery to make a complete side dish."
"LOVED this recipe. Easy, delicious and looks like you spent forever on it. We didn't even bother with the gravy it was so good without it. A keeper for certain!!"
"I added an additional cup of water to the pan when I sprinkled the brown sugar on. The house smelled wonderful while it was in the oven and it tasted even better!"