INGREDIENTS

INSTRUCTIONS

*Boneless double-loin center-cut pork roast is made by tying two boneless
pork loins together. If you can't find one, ask your butcher to prepare it
for you.
Combine 2 teaspoons caraway, garlic, salt and pepper in bowl. Place pork in
glass baking dish. Rub pork with spice mixture. Cover and chill up to 24
hours.
Preheat oven to 350F. Heat 1 tablespoon oil in large skillet over
medium-high heat. Add onion, carrots, bay leaves and 1 teaspoon caraway;
saute until softened, about 8 minutes. Transfer to roasting pan. Heat 1/2
tablespoon oil in same skillet over high heat. Add half of cabbage and 1/2
teaspoon caraway; sauteuntil cabbage begins to wilt, about 4 minutes.
Repeat with 1/2 tablespoon oil, half of cabbage and 1/2 teaspoon caraway.
Add to onion mixture; mix to blend. Season with salt and pepper.
Heat 1 tablespoon oil in same skillet over high heat. Add pork; brown on
all sides, about 10 minutes. Set atop vegetables in pan. Add beer and
molasses to skillet; bring to boil, scraping up browned bits. Pour over
vegetables. Add broth.
Roast pork and vegetables 45 minutes. Turn pork over and roast until
thermometer inserted into thick part registers 150F., about 45 minutes or
less Place pork on work surface. Discard bay leaves. Using slotted spoon,
place vegetables on platter. Slice pork; place atop vegetables. Transfer
Cooking juices to small saucepan. Boil 5 minutes. Spoon over pork.
Serves 6.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 715 Calories (kcal); 43g Total Fat; (58% calories from fat);
8g Protein; 60g Carbohydrate; 0mg Cholesterol; 4389mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 8
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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