Roast Pork Loin
Prep Time: 20 minutes
Total Time: 1 hr 10 min
Servings: 12
This pork is easier to prepare and ready in just 1 hour. Yum!
Ingredients:
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
4 tablespoons 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
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
4 tablespoons 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:
Preheat oven to 350. Put vegetables on 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.
Roast 1 hour, baste with pan juices. Sprinkle brown sugar over roast. Roast 10-15 minutes until a thermometer reads 140. (Temperature of roast will continue to rise about 5-10 while standing.)
Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
Strain drippings from pan into a measuring cup; skim fat. Add enough water 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 ad 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 and vegetables.
Preheat oven to 350. Put vegetables on 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.
Roast 1 hour, baste with pan juices. Sprinkle brown sugar over roast. Roast 10-15 minutes until a thermometer reads 140. (Temperature of roast will continue to rise about 5-10 while standing.)
Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
Strain drippings from pan into a measuring cup; skim fat. Add enough water 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 ad 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 and vegetables.
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