German Pork Roast (Germany) |
Course : Pork
Serves: 8 |
|
| |
Ingredients:
2 cups chopped onion |
2 slices pumpernickel bread -- torn into pieces |
2 pounds lean boned pork loin roast |
1/4 cup dry white wine |
1 tablespoon dried parsley |
3/4 teaspoon dried marjoram |
3/4 teaspoon caraway seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
|
| |
Preparation / Directions:
1. Place onion and bread in bottom of an electric slow-cooker. Trim fat from pork; place pork in cooker. Combine wine and next 5 ingredients; pour over pork. Cover; cook on low-heat setting for 6 1/2 hours (or high-heat setting for 3 hours) or until pork is tender.
2. Remove pork from cooker; place on a serving platter. Cook liquid, uncovered, in cooker on high-heat setting 5 minutes or until thick. Serve with pork.
|
| |
Nutritional Information:
CAL 212 (37 % from fat); PRO 24.7 g, FAT 8.7 g (sat 1.8 g); CARB 7.8 g; FIB 1.3 g; CHOL 68 mg; IRON 1.4 mg; sodium 262 mg; CALCIUM 26 mg. |
|
|
|
|
|
