The meat juices from this dish can be served as a clear gravy with potato dumplings or spaetzle.
– 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
– 2 medium onions, peeled and chopped.
Preheat oven to 325°F. Rub pork with salt, pepper, garlic, thyme, and crumbled bay leaf.
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.
Roast 33 to 38 minutes per pound, or until meat thermometer registers 165°F.
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.
Food: Pork Roast/Schweinebraten