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Sunday Pork Roast

Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
  • Total Time
    Prep: 20 min. Bake: 1-3/4 hours + standing
  • Makes
    12 servings


  • 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


  • 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.
  • 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.)
  • 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 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.
    Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Pork Roast Tips

Can I cover this pork roast while baking?

To take advantage of the crust that’s formed by the seasoned flour rub, it’s best to bake this roast uncovered. The crust will lock in the moisture, resulting in tender and juicy meat.

How do I prevent the meat from drying out?

To prevent the meat from drying out, roast according to the directions and don’t forget to set a timer. When the internal temperature reaches 140°, it’s ready to remove from the oven. A 10-15 minute rest with a foil tent will allow the meat to absorb and retain the cooking juices.

How long do you cook pork roast per pound?

A pork loin roast will cook at 350° for 20-25 minutes per pound. The thickness of your roast will affect cooking times so err on the side of caution and check the internal temp at the minimum time. Don't worry if your pork roast is still pink. Pink pork roast is okay to eat!

How can I use leftovers?

For a simple, tasty meal the next day, use leftover pork in Cuban pork wraps or check out these pork loin recipes for inspiration!
Nutrition Facts
3 ounces cooked pork with about 2 tablespoons gravy: 174 calories, 5g fat (2g saturated fat), 57mg cholesterol, 280mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.


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Average Rating:
  • Larry
    Dec 20, 2020

    Absolutely the worst recipe ever. The flour stayed caked on top of the roast, as did the brown sugar. The meat was dry and flavorless.

  • Rebecca
    May 19, 2020

    Followed the directions exactly, right to the weight of the roast. It was perfect and my whole family loved it. I served it will mashed potatoes, corn casserole and cinnamon applesauce - which went beautifully with the meat. Was very proud of this meal!

  • Mishaviola
    Mar 21, 2020

    No comment left

  • Sheri
    Jan 8, 2020

    I am making this as we speak. I wanted to try a new pork roast recipe. I am rating this before it's done. The marriage of the spices is perfect.

  • wintermom9597
    Nov 11, 2019

    This was delicious and the whole family loved it. After reading other reviews, I made a couple additions. I added oregano to the rub and fresh, minced garlic to the veggies. I used 1 cup white wine and I cup chicken broth in place of the water. Served with mashed potatoes and the gravy. Pork was tender and juicy but did require nearly 2 hours cooking time.

  • speedrider
    Aug 18, 2019

    I am making this now. I roasted for 1 hour and all the water is gone. Nothing to baste with. Does not look done. Added another cup of water and continue roasting. We will see what happens.

  • Suzanne
    Jun 23, 2019

    Wonderful flavor! I cut the amount of sugar to 1/4 C.

  • Karen
    Jun 5, 2019

    Did not care for the pork roast. Bland. The vegetables took on the bland pork flavor. I wouldn't make this again.

  • skketch
    Apr 29, 2019

    The good parts of this recipe is the easy list of ingredients and the nice gravy it can make. But, timing of this cook is WAY off. I bought a 3.25 pound roast and followed the directions to the letter. I timed all the rest of my dishes to coordinate with the finish of this meat dish and it was so undercooked, that rest of the dishes were cold or overcooked by the time I got the meat cooked thru. I recommend this preparation but cook the meat for 1 1/2 hours if you have more than a 3lb roast. Also, I would add a second bay leaf to give the rub a bit more flavor.

  • Ginnyann
    Oct 18, 2018

    An "old school" recipe that brings back memories. I added large chunks of potato along with the carrots and it was a perfect "feel good" meal for us. A real gold standard. Thanks!