Roasted Sunday Pork Roast

This roast pork recipe is a guide to a perfect serving for six people on a Sunday. This simple step-by-step recipe teaches you how to prepare and roast a whole joint of pork with mouthwatering results.

Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good. Good enough for a spot on your holiday table in fact. This is my favorite roasted pork recipe.

Is there a difference between pork loin and pork tenderloin? Yes. Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier.

Ingredients

2 medium onions, chopped

2 medium carrots, chopped

1 celery rib, chopped

4 tablespoons all-purpose flour, divided

1 bay leaf, finely crushed

Instructions

1. Preheat oven to 350°. Place vegetables on the 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 of water to the 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 the 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 fat. Add enough water to the 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 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.

Kitchen Tips: Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.

Roasting is one of the healthiest methods for cooking vegetables. It often uses less fat than sautéing and helps retain more nutrients than boiling would.