3 pounds double pork loin roast
15 shredded wheat crackers
1/3 cup finely chopped onion
2 tablespoons 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
Servings: 8
1. For stuffing, crush crackers to form 2/3 cup crumbs. Stir together crumbs, onion, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss to mix.
2. Untie roast. Pat stuffing mixture on one of the loins. Place second loin on top; re-tie to secure. Place in roasting pan. Sprinkle with salt and pepper. Roast in 325ºF oven for 65-75 minutes or until done, internal temperature reaches 155-160ºF and meat is just slightly pink in center. Remove roast from pan.
3. Deglaze roasting pan with the 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. Cook 1 minute more. Slice roast to serve. Serve with Beer Sauce.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
15 shredded wheat crackers
1/3 cup finely chopped onion
2 tablespoons 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
Servings: 8
1. For stuffing, crush crackers to form 2/3 cup crumbs. Stir together crumbs, onion, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss to mix.
2. Untie roast. Pat stuffing mixture on one of the loins. Place second loin on top; re-tie to secure. Place in roasting pan. Sprinkle with salt and pepper. Roast in 325ºF oven for 65-75 minutes or until done, internal temperature reaches 155-160ºF and meat is just slightly pink in center. Remove roast from pan.
3. Deglaze roasting pan with the 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. Cook 1 minute more. Slice roast to serve. Serve with Beer Sauce.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
