Traditionally this pork roast is cooked on a swinging grill over beechwood coals. It is very hard to find beechwood here in the United States, so I am told that oak is an acceptable substitute.
4 pounds boneless pork roast ( boneless pork loin would work well)
Cut the Pork Roast into about 8 slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well.
When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks).
Serve with Kartoffelsalat, Tomaten Salat and Baguette (or Brotchen, if you can find some).
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Last updated September 27, 2004