Roast Pork, Pennsylvania Dutch Style Recipe
This is one of those dishes that is cool, light and filling and especially delicious and nutritious. Try this Roast Pork, Pennsylvania Dutch Style for once, I bet, you would love to prepare it again - n - again.
Ingredients
| Pork loin roast | 6 Pound | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Hot water | 1 Cup (16 tbs) | |
| Onions | 2 , thinly sliced | |
| Flour | 2 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) |
Directions
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.
Roast, uncovered, at 400°F 45 minutes.
Turn oven temperature to 350°F and continue roasting about 1% 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.
Place roast on a hot serving platter; remove thermometer and keep roast hot.
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.
Serve with the roast.
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.
Roast, uncovered, at 400°F 45 minutes.
Turn oven temperature to 350°F and continue roasting about 1% 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.
Place roast on a hot serving platter; remove thermometer and keep roast hot.
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.
Serve with the roast.
Chef
