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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Mom would prepare this delectable main dish for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. Ingredients:
2 medium onions, chopped |
2 medium carrots, chopped |
1 celery rib, chopped |
4 tablespoons king arthur unbleached 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 |
Directions:
1. Preheat oven to 350°. 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 1 cup water to pan.
2. 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°. (Temperature of roast will continue to rise about 5-10° upon standing.)
3. Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
4. Strain drippings from roasting pan into a measuring cup; discard vegetables. Skim fat. Add enough water to the drippings to measure 1-1/2 cups.
5. In a small saucepan, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Yield: 12 servings.
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