Recipe for cooking German Pork Roast
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
1 1/2 tsp. salt Pin. of marjoram Pin. of basil 1 tsp. pepper 1/2 tsp. garlic powder 1 boneless loin pork roast (4 to 5 lbs. ) 2 to 3 med. onions, coarsely chopped 1 1/2 (one and one-half) c. water or light beer Combine salt, marjoram, basil, pepper and garlic powder. Rub all over roast. Place roast in roasting pan and surround with onions. Pour water or beer into pan. Cover and roast at 350 degrees fahrenheit for 1/2 an hour. Turn roast over in pan. Roast uncovered or without a lid another 2 hours, checking about every 1/2 an hour, adding more liquid when needed. Roast is done when internal temperature reaches 180 degrees fahrenheit. Make gravy with pan juices, if desired. Makes about 8 servings.
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