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Sunday Pork Roast

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
  • Total Time
    Prep: 20 min. Bake: 1-3/4 hours + standing
  • Makes
    12 servings

Ingredients

  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 4 tablespoons all-purpose 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

Directions

  • Preheat oven to 325°. 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 or until a thermometer reads 140°. (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 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.
    Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Pork Roast Tips

Can I cover this pork roast while baking?

To take advantage of the crust that’s formed by the seasoned flour rub, it’s best to bake this roast uncovered. The crust will lock in the moisture, resulting in tender and juicy meat.

How do I prevent the meat from drying out?

To prevent the meat from drying out, roast according to the directions and don’t forget to set a timer. When the internal temperature reaches 140°, it’s ready to remove from the oven. A 10-15 minute rest with a foil tent will allow the meat to absorb and retain the cooking juices.

How long do you cook pork roast per pound?

A pork loin roast will cook at 350° for 20-25 minutes per pound. The thickness of your roast will affect cooking times so err on the side of caution and check the internal temp at the minimum time. Don't worry if your pork roast is still pink. Pink pork roast is okay to eat!

How can I use leftovers?

For a simple, tasty meal the next day, use leftover pork in Cuban pork wraps or check out these pork loin recipes for inspiration!
Nutrition Facts
3 ounces cooked pork with about 2 tablespoons gravy: 174 calories, 5g fat (2g saturated fat), 57mg cholesterol, 280mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.