Sunday Pork Roast
Source of Recipe
Taste of Home
List of Ingredients
4 tablespoons all-purpose flour, divided
1 teaspoon salt
1 teaspoon pepper
1 bay leaf, 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 cups packed brown sugarRecipe
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 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 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 minutes. Serve with roast.
Yield: 10-12 servings
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