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(Pork) Pork Roast Recipe

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This recipe for (Pork) Pork Roast, by , is from Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 Tbsp all-purpose flour, divided
1 bay leaf, finely crushed
1/2 tsp dried thyme
1-1/4 tsp salt, divided
1-1/4 tsp pepper, divided
1 boneless pork loin roast (3 to 4 pounds)
1/3 cup packed brown sugar

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.

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