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Caraway, horseradish, brown
sugar and beer are the backbone of hearty flavors surrounding
this lean pork roast--perfect for a blustery winter day.
Stuffed
Loin Roast with Beer Sauce
- 3-pound double pork loin
roast, rolled and tied
15 shredded wheat crackers, finely crushed
1/3 cup finely chopped onion
2 tablespoons prepared horseradish
1 1/2 teaspoons caraway seed - divided use
2 teaspoons brown sugar - divided use
1/2 cup plus 2 tablespoons beer
2/3 cup water
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
1 teaspoon Worcestershire sauce
- For stuffing, in small
bowl, stir together crumbs, onion, horseradish, 1 teaspoon caraway
seeds and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss
to mix.
- Untie roast. Pat stuffing
mixture on one of the loins. Place second loin on top; retie
to secure. Place in shallow roasting pan. Season with salt and
pepper.
- Roast in 350°F (175°C)
oven for 75 to 90 minutes or until done, internal temperature
reaches 155°F to 160°F (approximately 65°C to 70°C)
and meat is just slightly pink in center. Remove roast from pan.
- Deglaze roasting pan with
1/2 cup remaining beer. Strain into small saucepan. Stir together
water, cornstarch, bouillon granules, 1 teaspoon brown sugar,
Worcestershire sauce and 1/2 teaspoon caraway seed. Stir into
beer in saucepan. Cook and stir until thickened and bubbly.
- Slice roast to serve with
sauce.
Serves 8.
Nutrition Facts: Calories
261 calories Protein 33 grams Fat 9 grams Sodium 379 milligrams
Cholesterol 83 milligrams
Recipe provided courtesy
of Pork, Be Inspired®.
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