German Shoemaker's Pot (Kothener Schusterpfanne)
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Ingredients
| 2 lbs. | 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 | sm. 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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Instructions
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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