Sunday Pork Roast Recipe
Sunday Pork Roast Recipe photo by Taste of Home
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Sunday Pork Roast Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1 hour 10 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 10 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

3 ounces cooked pork with about 2 tablespoons gravy: 174 calories, 5g fat (2g saturated fat), 57mg cholesterol, 280mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


  1. 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.
  2. 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.)
  3. Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
  4. Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
  5. 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.
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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Nicole User ID: 8965316 265683
Reviewed May. 7, 2017

"Simple! Didn't have any thyme on hand, so I subbed in dried oregano. It was really tender and tasty. I used extra carrots and celery to layer the bottom of my cast iron pan."

Dot User ID: 9100190 262117
Reviewed Mar. 6, 2017

"This is my new "go to" for pork roast. Delightful in every way. Family loved the slightly sweet flavor of the roast and veggies. Making sliced pork roast sandwiches for school / work lunches tomorrow!

My changes based on what I had available in the pantry:
1 tsp Onion powder instead of chopped onions (mixed with dry ingredients)
3 Large Carrots (to serve 4 people 1/2 roast for supper tonight. Should have used more so there would be some for leftover roast.)
2 Celery Ribs (again could have used more for leftovers . . . we ate all the veggies with dinner tonight.)
3 Whole bay leaves placed on top. (removed before serving.)
NO salt & pepper . . . I used a no-salt garlic & herb seasoning (with thyme in it) instead of the dried thyme and a dash of ground cayenne pepper.
Only other change: instead of shallow roasting pan, I used my Le Creuset deep casserole without the lid.

Grammy Debbie User ID: 30612 261863
Reviewed Feb. 27, 2017

"Delicious meat and vegetables. I didn't discard the vegetables either, they were delicious served along side the roast. I had a little trouble with the gravy as there was not enough drippings to really make the gravy with and it ended up being too watered down. I sliced the roast and warmed it up later in the day for our supper and the juices that resulted from the roast were delicious on their own served over mashed potatoes."

Trixie User ID: 8974451 257192
Reviewed Nov. 23, 2016

"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."

Debra User ID: 8965973 256644
Reviewed Nov. 11, 2016

"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!"

qtz72 User ID: 8963229 256402
Reviewed Nov. 4, 2016

"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."

Robintaylor1965 User ID: 8882798 249713
Reviewed Jun. 22, 2016

"pork was tender...had a delicate sweet flavor..."

hkarow9713 User ID: 7604678 234284
Reviewed Oct. 10, 2015

"This is my new go to recipe for pork roast! The flavors are so bold!"

Remenec User ID: 6059530 71629
Reviewed Jul. 14, 2014

"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!"

4everinked User ID: 1144929 37158
Reviewed Dec. 26, 2013

"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......"

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