How to make it

  • First make the paste. Mince and mash the peeled garlic cloves and half of the rosemary (a mortar and pestle makes this child's play). Mix in the salt, pepper, and caraway.
  • Preheat the oven to 350.
  • My godmother used to buy a rolled roast, unroll it, then spread the paste over it, roll it back up and tie it, but that's a real pain. Instead, use a knife to cut deep slits all over the roast, and insert the paste with the knife into the slits.
  • In a heavy saute pan, brown the roast on all sides in the oil. Put in the oven, and roast for an hour.
  • Add celery, onion, carrots, potatoes, and the rest of the rosemary after the first hour, and add some beer, about a cup. Continue to roast, basting every twenty minutes or so and adding more beer as necessary to keep it moist, until the roast is falling apart tender. Season the pan juices to taste with salt and pepper and serve with the roast pork.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    windy1950 ate it and said...
    Do you ever marinate a pork loin, as in "sauerbraten"? I had a friend (r.i.p.) who used to do a venison roast marinated and said that it was fabulous.
    Was this review helpful? Yes Flag
    " It was excellent "
    vino4dino ate it and said...
    This doesn'y sound like a "pain" at all. It just sounds delicious.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Lovey recipe...I will definitely roll it..I llike that presentation better. Thanks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes