Mom would prepare this delectable main dish for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. —Sandi Pichon, Memphis, Tennessee
- 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, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil, 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.
Originally published as Sunday Pork Roast in Taste of Home December/January 2000, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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