Sundays are special and Sunday Suppers should be special, too. Years ago I resolved to make my family Chicken on Sundays. It was how I grew up. Fried Chicken for Sunday supper during warm weather, Roasted Chicken when it was cold outside. That pledge to the past did not last long. I still like to resurrect childhood recipes few months, but eating fried chicken every week for months on end got old really fast.
Have you ever felt special when you make a roast? I don’t care if it’s a Roast Beef, Roast Chicken or Pork Roast, there’s just something special about roast. Roast and Sundays. Yeah, I like that . . .
Sunday Pork Roast with Roasted Vegetables
2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
1 bay leaf, finely crushed
4 tablespoons all-purpose flour, divided
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 Cup Chicken Stock
1/3 cup packed brown sugar
Heat oven to 350 degrees. Chop onions, carrots and celery. Place vegetables on bottom of a shallow roasting pan.
Crumble bay leaf into a small bowl. Mix 2 tablespoons of flour with bay leaf. Add thyme, and 1 teaspoon each salt and pepper. Sprinkle mixture over roast, the rub deep into the meat.
Place roast on top of vegetables, fat side up. Add chicken stock, or water, to the pan. This will create steam and help keep the roast moist.
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 degrees. (Remember, the temperature of roast will continue to rise about 5-10 degrees 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 of 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.
Original Recipe: Taste of Home
Serving Suggestions: Garlic Mashed Potatoes