3- pound double pork loin roast 15 shredded wheat crackers 1/3 cup finely chopped onion 2 tablespoons horseradish 1 1/2 teaspoons caraway seed
divided 2 teaspoons brown sugar
divided 1/2 cup plus 2 tablespoons beer 2/3 cup water 1 tablespoon cornstarch 1 teaspoon chicken bouillon granules 1 teaspoon Worcestershire sauce
For stuffing, crush crackers to form 2/3 cup crumbs. Stir together crumbs, onion, horseradish, 1 teaspoon caraway seed and 1 teaspoon brown sugar. Add 2 tablespoons beer; toss to mix. Untie roast. Pat stuffing mixture on one of the loins. Place second loin on top; retie to secure. Place in roasting pan. Sprinkle with salt and pepper. Roast in 325 degree F. oven for 65-75 minutes or until done, internal temperature reaches 155-160 degrees F. and meat is just slightly pink in center. Remove roast from pan. Deglaze roasting pan with the 1/2 cup remaining beer. Strain into small saucepan. Stir together water, cornstarch, bouillon granules, 1 teaspoon brown sugar, Worcestershire sauce and 1/2 teaspoon caraway seed. Stir into beer in saucepan. Cook and stir until thickened and bubbly. Cook 1 minute more. Slice roast to serve. Serve with Beer Sauce.