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Pork Loin Roast

Yield 6 to 8 servings


  • 1 (4- to 5-pound) pork loin roast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 medium onions, chopped 1 carrot, cut into 1/2-inch slices
  • 1 stalk celery
  • 7 to 8 large sprigs fresh parsley
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf, crushed
  • 4 cups water, divided
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 to 1 1/2 cups water

How to Make It

  1. Rub roast with salt and pepper; dust with 2 tablespoons flour. Place roast, fat side up, on rack in a roasting pan. Insert meat thermometer, making certain thermometer does not touch bone or fat. Place onion, carrot, celery, and parsley around meat. Sprinkle meat with thyme and bay leaf.

  2. Pour 2 cups water in roasting pan; add remaining 2 cups water as needed for basting.

  3. Roast pork at 350° for 2 1/2 hours or until roast reaches 170°, basting often with juices in pan. Sprinkle brown sugar over roast during last 30 minutes of baking. Let stand 10 to 15 minutes.

  4. Remove roast, parsley, carrot, and celery; reserve pan drippings. Combine 2 tablespoons flour and 1 to 1 1/2 cups water; stir until smooth. Pour flour mixture into pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

Oxmoor House Homestyle Recipes