Pork Roast - Sunday Pork Roast (Taste of Home Magazine)

By chlovett10

Ingredients

• 4 tablespoons All-Purpose flour, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bay leaf, finely crushed
• 1/2 teaspoon dried thyme
• 1 bone-in pork loin roast (4 to 5 lbs)
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 2 1/3 cups cold water, divided
• 1/3 cup packed brown sugar

Preparation

Step 1

Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake uncovered at 325 degrees for 1 ½ hours, basing with pan juices every 30 min. Sprinkle with brown sugar. Bake 30 min. longer or until a meat thermometer reads 160 degrees. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth; discard vegetables. Add water to the broth to measure 1 2/3 cups. Return to pan. Combine remaining flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 min. Serve with the roast.