Sunday Pork Roast

Name: Sunday Pork Roast
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
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

TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing YIELD: 12 servings.

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee

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 325°. 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 2 cups water to pan.
2. Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 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.

Nutrition 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, 0.500 starch.