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Pork Roast- Sunday
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4 Tb | flour divided |
1 teas salt 1 teas pepper 1 bay leaf finely crushed | |
1/2 teaspoon | dried thyme |
1 bone in pork loin roast 4-5 lb | |
2 | onions chopped |
2 | carrots chopped |
1 celery rib chopped | |
2 1/2 cups | cold water divided |
1/3 cup | packed brown sugar |
Combine 2 Tb flour, salt, pepper, bay leaf and thyme, rub over entire roast.
Place roast with fat side up in shallow roasting pan. Arrange vegetables around roast. Pour 2 cups cold water into pan. Bake uncovered at 325 degrees for 1 1/2 hours basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until meat thermometer reads 160 degrees.
Remove roast from serving platter, keep warm. Strain pan drippings reserving broth, discard vegetables. Add water to broth to measure 1 2/3 cups. Return to pan. Combine remaining 2 Tb flour and remaining 1/2 cup cold water until smooth, stir into pan. Bring to a boil, cook and stir for 2 minutes. Serve with the roast.
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