Pork Roast

Comfort roast

• 1 pork loin roast, 3-4 lb
• 2 medium onions, chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• ⅓ cup brown sugar
• 2 Tbsp flour
• For the rub:
  • 2 Tbsp flour
  • 1 bay leaf, crushed
  • ½ tsp thyme
  • 1 tsp salt
  • 1 tsp pepper

1. Preheat oven to 350°.
2. Place chopped veg on bottom of a shallow roasting pan.
3. Mix rub ingredients together and rub over roast.
4. Place roast fat side up on top of vegetables; add 1 cup water to pan.
5. Cover lightly with foil and roast 1 hour, basting once with juices after 30 minutes.
6. Remove foil and sprinkle brown sugar over roast. Roast uncovered 10-15 minutes longer or until roast reaches 140° internally.
7. Remove roast to a platter and tent with foil. Let stand 10-15 minutes before serving.
8. For the gravy:
   1. Strain drippings from pan into a measuring cup; add water to measure 1½ cup.
   2. In a small saucepan over medium heat, whisk remaining 2 Tbsp flour with 2 Tbsp oil.
   3. Cook, stirring constantly, until roux is a light brown color.
   4. Gradually add dripping mixture, ¼ tsp salt, and pepper to taste. Cook, stirring frequently, until thickened.
9. Serve roast with gravy.