Main Dishes · No. 143
Pork Roast
A simple herb rub and a brown sugar crust create a tender, flavorful pork roast. Serve with pan juices and your favorite sides for a family meal everyone loves.
Serves 12Total time 2 hr 5 min174 calories per servingAmericanDinner
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
Method
- 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.
- 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.)
- Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
- Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
- In a small saucepan over medium heat, whisk remaining 2 tablespoons 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.
Notes
- Times from the recipe page: prep 20 min, cook 105 min, total 125 min.
- 174 calories per serving, from the recipe page (yield as listed: 12 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Susan Bronson. Saved for personal use.