SUNDAY PORK ROAST

SUNDAY PORK ROAST

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoons all-purpose flour, divided

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 1

    bay leaf, finely crushed

  • ½

    teaspoon dried thyme

  • 1

    bone-in pork loin roast (4 to 5 pounds)

  • 2

    medium onions, chopped

  • 2

    medium carrots, chopped

  • 1

    celery rib, chopped

  • 2-⅓

    cups cold water, divided

  • cup packed brown sugar

Directions

Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up on a rack in a large shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered, at 325° for 1-½ hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until a meat thermometer reads 160°. Remove meat to a serving platter and keep warm. Strain pan drippings into a 2 cup measuring cup. Add water to the broth to measure 1-⅔ cups; skim fat. Discard vegetables. Return drippings to pan. Combine remaining flour and cold water until smooth. Gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.


Nutrition

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