02-22-2005, 02:04 PM
[font "Arial"][size 4] [/size][/font] Herbed Pot Roast
1/4 cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, dried
rosemary and crushed sage
1 boneless pork loin roast (3-4 pounds)
1/4 cup all-purpose flour
Combine brown sugar, herbs and seasonings. Rub over entire roast. Place roast, fat side up on a rack in a roasting pan. Place in a 500 degree F oven. Immediately reduce heat to 325 degrees F. Bake uncovered for two hours or until a meat thermometer reads 160 degrees.
Remove roast from pan.
To make gravy, pour pan drippings into a large measuring cup and add water to equal 2 cups. Pour into a saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil. Cook and stir 2 minutes more.
Slice roast and serve with gravy.
Makes 6 to 8 servings.
1/4 cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, dried
rosemary and crushed sage
1 boneless pork loin roast (3-4 pounds)
1/4 cup all-purpose flour
Combine brown sugar, herbs and seasonings. Rub over entire roast. Place roast, fat side up on a rack in a roasting pan. Place in a 500 degree F oven. Immediately reduce heat to 325 degrees F. Bake uncovered for two hours or until a meat thermometer reads 160 degrees.
Remove roast from pan.
To make gravy, pour pan drippings into a large measuring cup and add water to equal 2 cups. Pour into a saucepan; add flour. Cook and stir over medium heat until gravy comes to a boil. Cook and stir 2 minutes more.
Slice roast and serve with gravy.
Makes 6 to 8 servings.