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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sunday Pork Roast   
    Categories: Pork, Vegetables, Herbs   
         Yield: 12 servings   
       
         2 md Onions; chopped   
         2 md Carrots; chopped   
         1    Celery rib; chopped   
         4 tb A-P flour; divided   
         1    Bay leaf; finely crushed   
       1/2 ts Dried thyme   
     1 1/4 ts (ea) salt & pepper; divided   
         4 lb Boneless pork loin roast   
       1/3 c  Packed brown sugar   
       
     Set oven @ 325ºF/165ºC.   
        
     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. (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 2   
     tablespoons 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.   
        
     Sandi Pichon, Memphis, Tennessee   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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