READER REVIEWMom would prepare this delectable main dish for our family, friends and customers at the three restaurants she and Dad owned.
—SANDI PICHON MEMPHIS, TN
PREP: 20 MIN. • BAKE: 1 HOUR 10 MIN. + STANDING • MAKES: 12 SERVINGS
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
1. Preheat oven to 350°. Place the 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 1 cup water to pan.
2. Roast 1 hour, basting once with pan juices if desired. Sprinkle brown sugar over roast. Roast 10-15 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise about 5-10° upon standing.)
3. Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
4. Strain drippings from roasting pan into a measuring cup; skim off fat. Add enough water to drippings to measure 1 1/2 cups.
5. 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 gravy to a boil over medium-high heat, stirring constantly; cook and stir for 2 minutes or until thickened. Serve roast with gravy.
To freeze: 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.
Per 3 ounces cooked pork with about 2 tablespoons gravy: 174 cal., 5g fat (2g sat. fat), 57mg chol., 280mg sod., 8g carb. (6g sugars, 0 fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 1/2 starch.
READER REVIEW
“This is my new go-to for pork roast. Delightful in every way. My family loves the slightly sweet flavor of the roast and veggies.”
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