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     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 Salt; divided
 1 1/4 ts Pepper; divided
     4 lb Boneless pork loin roast
   1/3 c  Brown sugar; packed

 Set oven @ 325 F/165 C.

 Place vegetables on bottom of a shallow roasting pan. Mix 2 tb
 flour, bay leaf, thyme, 1 ts salt, and 1 ts 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 to 20 minutes longer. (Temperature of roast will continue
 to rise another 5 to 10 F 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 tb 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.

 Recipe by Sandi Pichon, Memphis, Tennessee

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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