A simple herb rub and a brown sugar crust create a tender, flavorful pork roast. Serve with pan juices and your favorite sides for a family meal everyone loves.

Ingredients

• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 4 tablespoons all-purpose flour, divided
• 1 bay leaf, finely crushed
• 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)
• 1/3 cup packed brown sugar

Directions

1. Preheat oven to 325°. 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.
2. Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.)
3. Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing.
4. Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups.
5. 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.