Stuffed Loin Roast with Beer Sauce
Caraway, horseradish, brown sugar and beer are the backbone of hearty flavors surrounding this lean pork roast—perfect for a blustery fall or winter day. Serve with steamed green beans.
1 (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.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 261 calories Protein 33 grams Fat 9 grams Sodium 379 milligrams Cholesterol 83 milligrams.
Recipe and photograph provided courtesy of National Pork Board.