Pork Roast/Schweinebraten
Pork Roast/Schweinebraten
The meat juices from this dish can be served as a clear gravy with potato dumplings or spaetzle.
Ingredients
– 1 2- to 3-lb. rolled pork loin; 1 tsp. salt
– ½ tsp. garlic powder, or 2 cloves garlic, peeled and crushed
– ½ tsp. dried thyme; ½ tsp. pepper
– 1 bay leaf; 2 c. water
Instructions
Step 1:
Preheat oven to 325°F. Rub pork with salt, pepper, garlic, thyme, and crumbled bay leaf.
Step 2:
Place pork with the fat side up on rack in shallow roasting pan. If you have a meat thermometer, insert it so tip is in center of thickest part of meat. Thermometer should not touch fat or bone. Surround meat with onions.
Step 3:
Roast 33 to 38 minutes per pound, or until meat thermometer registers 165°F.
Preheat oven to 325°F. Rub pork with salt, pepper, garlic, thyme, and crumbled bay leaf.
Step 2:
Place pork with the fat side up on rack in shallow roasting pan. If you have a meat thermometer, insert it so tip is in center of thickest part of meat. Thermometer should not touch fat or bone. Surround meat with onions.
Step 3:
Roast 33 to 38 minutes per pound, or until meat thermometer registers 165°F.
Step 4:
Remove roast from oven. Add water and place a loose tent of heavy-duty aluminum foil over roast. Let stand 15 to 20 minutes, or until meat thermometer shows 170°F. Standing time makes roast easier to carve.
