4 tbsp. all-purpose flour, divided
1 tsp. salt
1 tsp. pepper
1 bay leaf, finely crushed
1/2 tsp. dried thyme
1 pork loin roast (4 to 5 lb.)
2 medium onions, chopped
2 medium carrots, chopped
1 celery rib, chopped
2 1/3 c. cold water, divided
1/3 c. packed brown sugar

Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan.

Bake, uncovered, at 325°F for 1 1/2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar.

Bake 30 minutes longer or until a meat thermometer reads 160°F. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth; discard vegetables. Add water to the broth to measure 1 2/3 cups. Return to pan. Combine remaining flour and cold water until smooth, stir into pan. Bring to a boil, cook and stir for 2 minutes. Serve with the roast.