Make a savory pork roast for dinner tonight complete with sides!
Course: Main Course
Keyword: Pork Roast
1rib Celery, chopped
1Bay Leaf, crushed
3-4 lbsBoneless Pork Loin Roast
First, take your roasting pan out and preheat the oven to 325F.Next, place your chopped onions, baby carrot, and celery in the bottom of the roaster. Try to spread them out as much as you can.In a small bowl, combine 2 tbsp of flour, crushed bay leaf, thyme, 1 tsp of salt, and 1 tsp of pepper. Stir until it's well mixed.Rub the mix all over the pork loin roast.Place the roast on top of the vegetables in the roasting pan with the fatty side of the roast up.Add 2 cups of water to the roasting pan. Carefully pour the water in so you do not wash off the seasoning on the pork loin.Place in the oven, uncovered, for 1 1/2 hours.Pull the roast out and sprinkle the brown sugar over the roast. Place back in oven and roast another 15-20 minutes. Be sure to check the temp before you pull it out, you want the internal temperature to be 140F. If it's not, bake it a little longer.Place the roast on a platter and tent with tinfoil. Let it sit for about 15 minutes before you slice into it.You can make gravy, it's optional. To do that, pour the drippings from the roasting pan into a small saucepan. Add water to bring it up to 1 1/2 c of liquid. Whisk in the remaining flour while bringing the sauce to a boil over medium to high heat. Boil for about 2 minutes or until thickened.