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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. boneless pork loin roast
1 tsp. salt
1/8 tsp. pepper
3 lg. potatoes, peeled and cut into 1 inch cubes
3 lg. green ripe pears, peeled and cut into eights or 12 small ripe Seckel pears, peeled, cored, and halved
1/4 tsp. dried marjoram
1/4 tsp. dried dill weed
1 tbsp. caraway seed
1 tbsp. thick liquid beef broth and seasoning base
2 cups boiling water
2 tbsp. cornstarch
1/4 cup cold water
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Directions:
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Sprinkle pork with salt and pepper; place in Dutch oven. Arrange potatoes and pears around meat. Sprinkle marjoram, dill and caraway seed over all. Dissolve seasoning base in boiling water; pour into Dutch oven; cover tightly. Bring to a boil; reduce heat; simmer about 1 1/2 hours or until meat is tender when pierced with a fork. Remove meat, potatoes and pears to a warm platter. Stir cornstarch into cold water. Add to liquid in Dutch oven. Cook over medium heat, stirring constantly, until sauce is thickened. Serve over meat. 4 servings.
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