cat lover originally posted this recipe in What's for Dinner May 2009.
Pork Roast
1 - 4 pound pork loin roast
1/2 tsp salt
1 tsp pepper
2 tbsp all purpose flour
2 large onions, chopped
1 carrot cut into 1/2" slices
1 rib celery
8 springs of parsley
1/2 tsp dried thyme leaves
1 bay leaf
4 cups water
1/3 cup brown sugar
2 tbsp all purpose flour
1 1/2 cups water
Rub salt and pepper onto roast and dust with 2 tbsp flour. Put roast fat side up into a roasting pan. Put meat thermometer into roast making sure it does not touch bone. Put onion, carrot, celery, and parsley around the roast. Sprinkle roast with the thyme and put bay leaf on top of vegetables. Pour 2 or 3 cups water in pan and use the other 1 or 2 cups as needed for basting the roast as it cooks.
Roast at 350 degrees for about 2 1/2 hours or till thermometer reads 170 degrees. Baste often. Sprinkle the brown sugar over the roast during the last 30 minutes of cooking. Let roast stand about 15 minutes after cooking. Remove roast, parsley, carrot, amd celery. Combine 2 tbsp flour and 1 1/2 cups water till smooth. Pour this mixture into pan drippings, cook on stove top stirring constantly till thickened and bubbly. Serve gravy with roast. Makes 8 servings.
This recipe has won a Chef Guy
