Roast Pork Loin


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


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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