Roast Pork, Pennsylvania Dutch Style Recipe
Roast Pork, Pennsylvania Dutch Style has a moist taste. The pork and pepper gives the Roast Pork, Pennsylvania Dutch Style an inspirational taste. Roast Pork, Pennsylvania Dutch Style is inspired by restaurants universally. Must catch it.
Ingredients
1 pork loin roast (6 pounds)
1/4 cup flour
1 1/4 teaspoons salt
1 teaspoon ground ginger
1/4 teaspoon pepper
1 cup hot water
2 onions, thinly sliced
2 tablespoons flour
1 1/2 cups water
Directions
1. Have meat dealer loosen chine bone. Rub meat with a mixture of the flour, salt, ginger, and pepper. Place roast, fat side up, in a shallow pan. Insert meat thermometer so tip is slightly beyond center of largest muscle, being sure the tip does not rest in fat or on bone.
2. Roast, uncovered, at 400 °F 45 minutes. Turn oven temperature to 350°F and continue roasting about 1 3/4 hours. After the first hour, add the hot water and sliced onions; baste every 15 minutes. Meat is done when internal temperature reaches 170°F.
3. Place roast on a hot serving platter; remove thermometer and keep roast hot.
4. Stir the remaining flour into drippings in pan. Stirring constantly, add the 1 1/2 cups water, bring rapidly to boiling, and cook 1 to 2 minutes.
2. Roast, uncovered, at 400 °F 45 minutes. Turn oven temperature to 350°F and continue roasting about 1 3/4 hours. After the first hour, add the hot water and sliced onions; baste every 15 minutes. Meat is done when internal temperature reaches 170°F.
3. Place roast on a hot serving platter; remove thermometer and keep roast hot.
4. Stir the remaining flour into drippings in pan. Stirring constantly, add the 1 1/2 cups water, bring rapidly to boiling, and cook 1 to 2 minutes.
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