Subj : Top 10 Log Cabin Eats 06
To   : All
From : Dave Drum
Date : Tue Oct 15 2024 14:05:50

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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