Food & Drink

Recipe of the Day: Sunday Pork Roast

You can make this Sunday Pork Roast any day of the week.
You can make this Sunday Pork Roast any day of the week. tasteofhome.com

SUNDAY PORK ROAST

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

Preheat oven to 350 degrees. Place vegetables on bottom of a shallow roasting pan that has been sprayed with nonstick cooking spray.

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 1 cup water to pan.

Roast 1 hour, basting once with pan juices if desired. Sprinkle brown sugar over roast. Roast 10-15 minutes longer, or until a thermometer reads 140 degrees. (Temperature of roast will continue to rise about 5-10 degrees 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 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.

Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary. Yield: 12 servings.

Taste of Home December/January 2000

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