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.


MethodMain Ingredient


 Pork loin roast6 Pound
 Flour1⁄4 Cup (4 tbs)
 Salt1 1⁄4 Teaspoon
 Ground ginger1 Teaspoon
 Pepper1⁄4 Teaspoon
 Hot water1 Cup (16 tbs)
 Onions2 , thinly sliced
 Flour2 Tablespoon
 Water1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5576 Calories from Fat 2176

% Daily Value*

Total Fat 241 g371.1%

Saturated Fat 77.6 g387.8%

Trans Fat 2.1 g

Cholesterol 2177.2 mg725.7%

Sodium 3710.9 mg154.6%

Total Carbohydrates 76 g25.3%

Dietary Fiber 7 g27.9%

Sugars 12 g

Protein 730 g1459.5%

Vitamin A 2.4% Vitamin C 34.4%

Calcium 27.7% Iron 119.1%

*Based on a 2000 Calorie diet


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.