Of the many ways to cook pork, roasting is one of my favorites. It receives a nicely browned exterior and a moist interior with this method. This recipe combines the German flavors of caraway and beer to make a roast that will hold up well to pureed potatoes and sauerkraut.
Serves 4 to 8, depending on the size of your roast. (1 serving per 1/2 pound of uncooked roast.)
- 1 bone-in pork roast, 2-4 lbs.
- 1 T. oil for browning
- Freshly ground pepper
- 1/4 tsp. salt
- 1 T. caraway
- 2 c. beef broth, divided
- 2 carrots, peeled and quartered lengthwise
- 1 onion, peeled and cut into 10 sections
- 2-4 slices of bacon (optional)
- 1 bottle of dark beer, 12 oz. (amber or stout)
- 2 tsp. cornstarch (optional)
Heat 1 tablespoon of cooking oil in a pan large enough for your roast. Coat roast in pepper, salt and caraway. Brown roast on all sides in the pan.
While roast is browning, set up your roasting rack. I coated the roaster in non-stick foil and laid out the carrots and the onions for my rack to cut down on cleanup.
Place browned roast on "rack", fatty side up (if any). Pour 1 cup of broth into browning pan and scrape up the little bits. Pour around vegetables. Add 1/2 of the bottle of beer. If roast has little or no fat you may choose to lay 2-4 slices of bacon over the top.
Place in oven and bake until meat thermometer registers 160 to 170°F at the thickest part, at least 20 minutes per pound of roast. Add beer to pan as necessary, so the bottom doesn't dry out. Remove from oven to a platter, wrap in foil and let rest 15 minutes.
For the sauce, you may choose to:
- Puree the vegetables with a stab mixer or blender, using the broth and pan drippings to thin to your liking, or
- Drain the pan drippings to a small saucepan, mix 2 teaspoons cornstarch with 2 tablespoons of broth and add to drippings. Add the rest of the broth. Heat and stir until mixture comes to a slow boil and thickens. Add salt and pepper to taste. Serve sauce with meat and roasted pan vegetables.
