Baked Pork Loin and Vegetables

Tender, juicy pork loin baked with onions, carrots, celery and potatoes.  The blend of spices brings out the flavor of the beef. This is a simple recipe that goes together in a roasting pan and then baked to perfection.

Ingredients

1 (3 to 4 lb.) pork loin roast
2 onions, quartered
Half a bag of 1 lb. baby carrots, roughly about 40 to 45 carrots
3 ribs celery, cut in half
3 to 4 potatoes, washed, peeled and cut in half
2 Tbs. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne pepper, (optional)
2 c. chicken broth or water
1/3 c. brown sugar

Directions

Preheat oven to 325°. Get a roasting pan

Place the onions, carrots, celery and potatoes in the bottom of a roasting pan,

In a small bowl, combine flour, salt, pepper, thyme, oregano, and cayenne pepper.  Mix well. 

Sprinkle the flour mixture over all sides of the pork loin and rub it into the meat. Shake off the excess flour mixture.  Place the seasoned pork loin roast on top of the vegetables. 

Pour the chicken broth into the pan. 

Place the pork loin and vegetables into the oven.  Bake, uncovered, for 90 minutes or more if the until the vegetables are almost tender.  

Remove the pan from the oven, then sprinkle the brown sugar over the top of the pork loin.  Place the pan back into the oven and bake for another 15 to 20 minutes, or until the internal temperature of the pork loin reaches 140° and the vegetables are tender.

To make the gravy, remove the pork loin and vegetables to a serving platter. Cover with a sheet of foil, or a lid to keep food hot.

In a small bowl, combine 1/4 cup flour with 1/3 cup chicken broth or water to make a slurry. Whisk until smooth. 

Scrap the roasting pan to remove the stuck on bits.  This is where a lot of the flavor is.  Pour the liquid and the stuck on bits into a measuring cup. Add enough chicken broth or water to measure 1 1/2 cups.  Pour this into a medium sauce pan.

Place the pan over medium heat and bring to a bubble.  Slowly pour in the flour slurry, whisking constantly. When the mixture comes to a boil, continue to cook and stir for about 2 minutes.  Season the gravy with salt and pepper to taste. 

Serve the gravy with the roast, and vegetables.