MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sunday Pork Roast
Categories: Pork, Vegetables, Herbs
Yield: 12 servings

2 md Onions; chopped
2 md Carrots; chopped
1 Celery rib; chopped
4 tb A-P flour; divided
1 Bay leaf; finely crushed
1/2 ts Dried thyme
1 1/4 ts (ea) salt & pepper; divided
4 lb Boneless pork loin roast
1/3 c Packed brown sugar

Set oven @ 325ºF/165ºC.

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 2 cups water to pan.

Roast, uncovered, 1 1/2 hours. Sprinkle brown sugar over
roast. Roast 15-20 minutes longer. (Temperature of roast
will continue to rise another 5-10° upon standing.)

Remove roast to a platter. Tent with foil; let stand 15
minutes before slicing.

Strain drippings from roasting pan into a measuring cup;
skim fat. Add enough water to the drippings to measure
1-1/2 cups.

In a small saucepan over medium heat, whisk remaining 2
tablespoons flour and 1/3 cup water until smooth.
Gradually whisk in drippings mixture and 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.

Sandi Pichon, Memphis, Tennessee

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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