Directions:
- Rub roast with salt and pepper; dust with 2 tablespoons flour. Place roast, fat side up, on rack in a roasting pan. Insert meat thermometer, making certain thermometer does not touch bone or fat. Place onion, carrot, celery, and parsley around meat. Sprinkle meat with thyme and bay leaf.
- Pour 2 cups water in roasting pan; add remaining 2 cups water as needed for basting.
- Roast pork at 350° for 2 1/2 hours or until roast reaches 170°, basting often with juices in pan. Sprinkle brown sugar over roast during last 30 minutes of baking. Let stand 10 to 15 minutes.
- Remove roast, parsley, carrot, and celery; reserve pan drippings. Combine 2 tablespoons flour and 1 to 1 1/2 cups water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.08 Kcal (2609 kJ) | ||
| Calories from fat | 204.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.76g | 35% | |
|---|---|---|---|
| Cholesterol | 223.02mg | 74% | |
| Sodium | 602.72mg | 25% | |
| Potassium | 1583.26mg | 34% | |
| Total Carbs | 19.7g | 7% | |
| Sugars | 13.43g | 54% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 80.44g | 161% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 4.2mg | 23% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 94.07 Kcal (394 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 35% | |
|---|---|---|---|
| Cholesterol | 33.67mg | 74% | |
| Sodium | 91mg | 25% | |
| Potassium | 239.03mg | 34% | |
| Total Carbs | 2.97g | 7% | |
| Sugars | 2.03g | 54% | |
| Dietary Fiber | 0.18g | 5% | |
| Protein | 12.14g | 161% | |
| Vitamin C | 1.2mg | 14% | |
| Iron | 0.6mg | 23% | |
| Calcium | 17.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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