Sunday Pork Roast
- 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 pounds)
- 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
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 1-1/2 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 1-2/3 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. Yield: 10-12 servings.