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 & tied
15 shredded wheat crackers, finely crushed
1/3 cup finely chopped onion
2 tablespoons prepared horseradish
1 1/2 teaspoons caraway seed, divided
2 teaspoons brown sugar, divided
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 degree F. oven for 75 to 90 minutes or until
done, internal temperature reaches 155 to 160 degrees F. 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.
