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Sunday Pork Roast

 Sunday Pork Roast
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
12 ServingsPrep: 20 min. Bake: 1 hour 10 min. + standing

Ingredients

  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 4 tablespoons King Arthur Unbleached 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

  • 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

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Sunday Pork Roast (continued)

Directions (continued)

  • 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. Yield: 12
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.