SCHWEINEBRATEN - GERMAN STYLE ROAST PORK

Steps:

• Preheat oven to 350°F.
• Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
• Let stand for one hour.
• Spray your roasting pan with cooking spray.
• Place the vegetables into roasting pan and pour liquid of choice.
• Place the roast, fat side down, in the roasting pan on top of the vegetables.
• Cover tightly and roast for one hour.
• Remove from oven, uncover and turn roast fat side up.
• Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
• Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
• Remove and save the vegetables to serve on the side.
• Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
• Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
• Slice the roast thinly and serve with the gravy on the side.
• For additional richness, the gravy may be finished with a little butter, cream or sour cream.