Sunday Pork Roast Recipe photo by Taste of Home
Sunday Pork Roast
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
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2 medium onions, chopped
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2 medium carrots, chopped
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1 celery rib, chopped
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4 tablespoons all-purpose flour, divided
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1 bay leaf, finely crushed
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1/2 teaspoon dried thyme
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1-1/4 teaspoons salt, divided
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1-1/4 teaspoons pepper, divided
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1 boneless pork loin roast (3 to 4 pounds)
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1/3 cup packed brown sugar
Directions
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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.
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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.)
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3.
Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
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4.
Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
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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.
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