Print Options

 
 
 Print
Sunday Pork Roast Recipe

Sunday Pork Roast Recipe

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 YIELD:12 servings

Ingredients

  • 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

Directions

  • 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; discard vegetables. Skim fat. Add enough water to the drippings to measure 1-1/2 cups.
  • 5. 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. Yield: 12 servings.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.