Sunday Pork Roast
Total TimePrep: 20 min. Bake: 1 hour 10 min. + standing
- 4 tablespoons all-purpose flour, divided
- 1-1/4 teaspoons salt, divided
- 1-1/4 teaspoons pepper, divided
- 1 bay leaf, finely crushed
- 1/2 teaspoon dried thyme
- 1 boneless pork loin roast (3 to 4 pounds)
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 1 celery rib, chopped
- 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 another 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; 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.
Test Kitchen Tips
Nutrition Facts3 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.
Jan 26, 2020
there is so many things wrong with this recipe its unreal...i followed recipe exactly like it is and im sorry its not what i had planned. i knew i should have just stuck with the onion soup mix pork roast as usual. my veggies are dry and the meat is far from being done. sorry i dont recommend this recipe
Jan 8, 2020
I am making this as we speak. I wanted to try a new pork roast recipe. I am rating this before it's done. The marriage of the spices is perfect.
Jan 6, 2020
I questioned cooking an almost 3 pound pork roast for 1 hour and 15 minutes at 350 degrees. I used one cup of white wine and 1 cup of chicken broth for the liquid. I had a 2.75 lb pork roast, after 1 hour and 15 minutes, the meat thermometer did not register at 140 degrees, so back it went into the oven 10 minutes. After that, the roast was not registering 140 degrees, and there was some bleeding at the top of the roast. I put it in the oven AGAIN for 20 minutes, let it rest for 15 minutes while I made the gravy, and when we started to slice the roast, it was bleeding, and red in the middle. The carrots were chopped into 1/2 pieces, so we could have them with dinner, they were still somewhat hard, but not mushy. This recipe needs help. I doubt if I will make it again. The plus side is that the gravy is very tasty. The Pork Producers Council website advises to cook pork for approximately 20 minutes per pound at 375 degrees., and cook until the internal temperature reads 145 degrees. Taste of Home editors need to review this recipe and possibly recommend some changes.
Nov 11, 2019
This was delicious and the whole family loved it. After reading other reviews, I made a couple additions. I added oregano to the rub and fresh, minced garlic to the veggies. I used 1 cup white wine and I cup chicken broth in place of the water. Served with mashed potatoes and the gravy. Pork was tender and juicy but did require nearly 2 hours cooking time.
Aug 18, 2019
I am making this now. I roasted for 1 hour and all the water is gone. Nothing to baste with. Does not look done. Added another cup of water and continue roasting. We will see what happens.
Jun 23, 2019
Wonderful flavor! I cut the amount of sugar to 1/4 C.
Jun 5, 2019
Did not care for the pork roast. Bland. The vegetables took on the bland pork flavor. I wouldn't make this again.
Apr 29, 2019
The good parts of this recipe is the easy list of ingredients and the nice gravy it can make. But, timing of this cook is WAY off. I bought a 3.25 pound roast and followed the directions to the letter. I timed all the rest of my dishes to coordinate with the finish of this meat dish and it was so undercooked, that rest of the dishes were cold or overcooked by the time I got the meat cooked thru. I recommend this preparation but cook the meat for 1 1/2 hours if you have more than a 3lb roast. Also, I would add a second bay leaf to give the rub a bit more flavor.
Oct 18, 2018
An "old school" recipe that brings back memories. I added large chunks of potato along with the carrots and it was a perfect "feel good" meal for us. A real gold standard. Thanks!
Jul 1, 2018
This port roast was excellent. It was nicely flavored and easy to prepare. The brown sugar was a nice addition from the other recipes that I've made previously and it complemented the roast nicely.