Roast Pork, Pennsylvania Dutch Style
|Pork loin roast||6 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Ground ginger||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|Onions||2 , thinly sliced|
|Water||1 1⁄2 Cup (24 tbs)|
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 400Â°F 45 minutes.
Turn oven temperature to 350Â°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 170Â°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.